Deviled eggs with avocado and cream cheese
During the Easter holidays in each house we paint or decorate eggs in various colors and patterns, on the one hand to preserve the tradition and on the other hand to impress our loved ones at the Easter table. Most of the time we notice after we have exaggerated the number of boiled eggs prepared and we end up throwing them away because they are old and we can no longer eat them. To limit the waste, we offer you a healthy and delicious appetizer idea: deviled eggs with avocado and cheese.
Preparation time: 10 minutes.
Cooking time: no cooking is required if the eggs are pre-cooked
Ingredients needed for 4-5 servings:
- 5 hard boiled eggs;
- 1 well-baked avocado;
- 1 tablespoon cream cheese;
- 1 clove of crushed garlic;
- A teaspoon of lemon juice;
- Salt and pepper to taste;
- Greenery for decoration.
Preparation method:
Peel the eggs and cut them into two equal parts lengthwise. Carefully remove the yolks and puree them with a blender along with the avocado (after removing the skin and pit) and the garlic.
Using a spatula, mix the pasta obtained with the cream cheese, lemon juice and spices. Finally, put the composition in a pouch or syringe for decoration and fill the boiled egg whites. You can decorate them with dill, parsley or green basil. If you don’t have greenery at hand, you can put a slice of olive or a few pieces of bacon for decoration.
Tricks:
Instead of cream cheese, you can opt for a teaspoon of greasy cream (min. 20% fat). When it comes to kitchen utensils, if you don’t have a pouch or syringe for decoration, you can fill the eggs with a teaspoon or a plastic bag that you make with a pair of scissors a small hole in one of the corners.
