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Avocado stuffed eggs

Sylwester Przystawki Snacks 40 min Easy 9 wyświetleń ~17.23 PLN - (0)
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Description

Avocado stuffed eggs are a modern and healthier variation of the classic Polish appetizer. Instead of the traditional filling based on mayonnaise and egg yolks, the star here is creamy, ripe avocado, which gives the mixture a velvety texture and a beautiful light green color. The addition of lime juice brings a refreshing citrus note and prevents the avocado from browning, while finely chopped red onion and fresh cilantro add character and freshness to the dish. This elegant, light, and incredibly appetizing snack delights not only with its taste but also with its appearance. It is perfect for parties, especially during New Year's Eve, as a sophisticated and unique option for a cold buffet. Serve them chilled, garnished with a pinch of smoked paprika for color and flavor.

Składniki (10)

Servings:
4
  • Eggs 6 szt.
  • Awokado hass 0.8 szt.
  • Mayonnaise 30 g
  • Lime juice 15 ml
  • Red onion 0.2 szt.
  • Fresh cilantro 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Papryka wędzona słodka 0.2 łyżeczek
  • Chives 0.1 pęczków
💰 Szacowany koszt dania: ~17.23 PLN (4.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking and preparing eggs

1

Start by boiling the eggs hard. Place the eggs in a single layer at the bottom of a medium pot. Cover them with cold water so that they are completely submerged (the water should reach about 2 cm above the eggs). Put the pot on high heat and bring the water to a boil. Once the water starts to boil vigorously, reduce the heat to medium and cook the eggs for 9-10 minutes. After this time, remove the pot from the heat.

Ingredients: Eggs
Use room temperature eggs to reduce the risk of cracking during cooking. Adding a pinch of salt to the water can also help prevent this. Do not cook the eggs for too long, as an unsightly gray ring may form around the yolk.
2

Immediately after cooking, transfer the eggs using a slotted spoon to a bowl of very cold water and ice. Leave them in the cold bath for at least 10-15 minutes. This step will stop the cooking process and make the shells much easier to peel. Once the eggs are completely cool, gently tap the shell against the countertop or the side of the bowl, and then roll the egg in your hands to crack it all over. Peel the eggs under running cold water, starting from the wider end.

Ingredients: Eggs
Thermal shock (transferring from boiling water to ice-cold water) is key for easy peeling. Water gets under the shell and helps it separate from the egg white. Make sure the eggs are completely cold before slicing.
3

Gently dry the peeled eggs with a paper towel. Using a sharp knife, cut each egg in half lengthwise. Then, using a small spoon (e.g., a teaspoon), carefully remove the yolks and transfer them to a medium-sized bowl. Place the egg white halves on a plate or cutting board, yolk side up, to wait for filling.

Ingredients: Eggs
Use a clean, sharp knife and wipe it after each egg to achieve a perfectly smooth cut. Gently remove the yolks to avoid damaging the whites, which will be our 'bowls' for the filling.

Preparation of the filling and stuffing

4

Prepare the avocado. Cut it in half lengthwise, circling around the pit. Hold both halves and twist them in opposite directions to separate. Carefully insert the knife blade into the pit and twist to remove it. Scoop out the avocado flesh with a large spoon and add it to the bowl with the egg yolks.

Ingredients: Awokado hass
Make sure the avocado is ripe – the flesh should be soft and easy to scoop out. If it's hard, the filling won't be creamy. Be careful when removing the pit with a knife – it's the safest way, but requires a steady hand.
5

In a bowl with the egg yolks and avocado, add freshly squeezed lime juice. Using a fork, mash everything together until you achieve a relatively smooth, creamy mixture. Small lumps are fine and will add an interesting texture to the filling. Then add mayonnaise and mix until combined.

Ingredients: Eggs, Awokado hass, Lime juice, Mayonnaise
Add lime juice immediately after adding the avocado to prevent it from browning. Do not use a blender – the mixture may become too runny and sticky. A fork is the best tool for this task.
6

Peel the red onion and chop it into very small cubes (known as brunoise). Finely chop the fresh cilantro (or parsley) as well. Add the chopped onion and cilantro to the bowl with the mixture. Season with salt and freshly ground black pepper. Mix everything thoroughly with a spoon. Taste the filling and add more salt, pepper, or lime juice if needed.

Ingredients: Red onion, Fresh cilantro, Salt, Pieprz czarny świeżo mielony
The key to the elegance of this appetizer is finely chopping the onion and herbs. Large pieces would overpower the delicate texture of the filling. Always taste the filling before stuffing the eggs to season it perfectly.
7

Fill the halves of the egg whites with the prepared filling. You can do this using two small teaspoons, placing a neat portion into each 'bowl'. For a more elegant effect, transfer the filling to a piping bag with a decorative tip (e.g., star-shaped) and pipe the filling into the egg whites, creating decorative rosettes.

If you don't have a piping bag, you can use a sturdy ziplock bag. Just fill it with the filling, cut off one of the corners, and squeeze out the mixture. Pipe the filling with a slight mound so that the eggs look appetizing.
8

Arrange the stuffed eggs on a platter or large board. Just before serving, decorate them. Sprinkle each egg with a pinch of smoked paprika for color and flavor. Additionally, you can sprinkle them with finely chopped chives. Serve immediately or after chilling in the refrigerator for about 30 minutes.

Ingredients: Papryka wędzona słodka, Chives
Decorate the eggs just before serving so that the spices and herbs retain their fresh appearance and aroma. You can line the platter with arugula or lettuce leaves, which will add color and freshness to the dish.

Fun Fact

💡

The term 'deviled' in relation to food first appeared in the 18th century and referred to dishes that were heavily seasoned, spicy, or had a strong flavor. Deviled eggs, although known since ancient Rome, gained this name specifically due to the addition of mustard and pepper to the filling.

Best for

Sylwester Wielkanoc Przyjęcia i imprezy Letnie spotkania w ogrodzie

Tips

🍽️ Serving

Stuffed eggs with avocado taste best when chilled. Arrange them on a flat platter, preferably on leaves of lettuce, arugula, or spinach, which will prevent them from sliding and add elegance. Serve as an appetizer before the main course or as part of a cold buffet.

🥡 Storage

It's best to eat them the same day. If you need to prepare them in advance, store the egg whites and filling separately in airtight containers in the refrigerator (for up to 24 hours). Cover the filling with plastic wrap, pressing it directly against the surface to limit air exposure and slow down browning. Fill the eggs just before serving.

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