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Stuffed Eggs with Avocado

Sylwester Przystawki Snacks 40 min Easy 13 wyświetleń ~10.37 PLN - (0)
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Description

Avocado stuffed eggs are a modern and healthier variation of the classic Polish appetizer. The traditional filling made with mayonnaise and egg yolks is enriched here with creamy, ripe avocado, which gives it a velvety texture and a beautiful light green color. The addition of freshly squeezed lime juice not only balances the flavor, adding a refreshing citrus note, but also prevents the avocado from browning. The delicate spiciness of pepper and optional chili flakes provides the perfect counterpoint to the mild taste of the egg. Visually, they look incredibly appetizing – the smooth green cream elegantly fills the egg whites, and the red accent of paprika or chili on top creates a striking contrast. This is an ideal, light, and impressive snack for special occasions such as New Year's Eve, parties, or Easter. Served cold, they make a great start to any celebration.

Składniki (9)

Servings:
4
  • Large chicken eggs 6 szt.
  • Awokado hass 0.8 szt.
  • Lime juice 15 ml
  • Mayonnaise 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Fresh cilantro 5 g
  • Chili flakes 1 szczypta
  • Sweet paprika powder 0.5 łyżeczka
💰 Szacowany koszt dania: ~10.37 PLN (2.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking and preparing eggs

1

Place 6 eggs in a single row at the bottom of a medium pot. Cover them with cold water so that they are completely submerged (the water should be about 2 cm above the eggs). Put the pot on the stove over high heat. When the water starts to boil, reduce the heat to medium and cook the eggs for exactly 9 minutes. After this time, immediately remove the pot from the heat and cover the eggs with very cold water and ice. Leave them in the cold water for 10 minutes to cool completely.

Ingredients: Large chicken eggs
Cooking eggs from cold water prevents the shells from cracking. Rapid cooling in ice-cold water stops the cooking process, which prevents the formation of an unsightly gray ring around the yolk, and also makes the shell easier to peel off the white.
2

Carefully peel the cooled eggs from their shells. To make this easier, tap the egg against a hard surface (e.g., kitchen counter) and roll it gently while applying slight pressure to crack the shell all over. Start peeling from the thicker end of the egg, where the air pocket is located. Then rinse each egg under running water to remove any shell remnants and dry them with a paper towel. Using a sharp, smooth knife, cut each egg in half lengthwise.

Ingredients: Large chicken eggs
Use a thin and sharp knife. After each cut of the egg, it's a good idea to wipe the blade with a damp cloth to ensure the halves of the whites have smooth and clean edges.
3

Prepare a medium-sized bowl. Gently, using a small spoon (e.g., a teaspoon), remove the cooked yolks from each half of the egg whites and transfer them to the bowl. Try not to damage the egg whites, which will serve as our 'bowls' for the filling. Place the empty halves of the egg whites on a plate or cutting board.

Ingredients: Large chicken eggs
The tip of the teaspoon fits perfectly with the shape of the yolk. Gently lift the yolk from one side, it should pop out easily. If any egg white gets damaged, don't worry, the filling can mask it.

Preparation of the avocado filling

4

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

Ingredients: Awokado hass
Make sure the avocado is ripe – it should be slightly soft but firm. If it's hard, the filling won't be creamy. Overripe avocados may have dark fibers that need to be removed.
5

Using a fork, thoroughly mash the yolks with the avocado flesh. Do this vigorously, pressing the ingredients against the bottom of the bowl until a fairly uniform, creamy paste forms. Small lumps are acceptable and will add an interesting texture to the filling.

Ingredients: Large chicken eggs, Awokado hass
If you want a perfectly smooth consistency, you can use a potato masher or an immersion blender, but a fork is more than enough and gives a more homemade effect.
6

To the bowl with the paste, add one tablespoon of mayonnaise, one tablespoon of freshly squeezed lime juice, two pinches of salt, and one pinch of freshly ground black pepper. If using, add finely chopped fresh cilantro now. Mix everything thoroughly with a spoon to combine the ingredients. Taste the filling and add more salt, pepper, or lime juice if needed.

Ingredients: Lime juice, Mayonnaise, Salt, Pieprz czarny świeżo mielony, Fresh cilantro
Lime juice is key – don't skip it! It prevents the avocado from browning. Always taste the filling before stuffing the eggs to perfectly match the flavor to your preferences.

Stuffing and Decoration

7

Fill the egg white halves with the prepared filling. You can do this in two ways: the simpler way - using a small teaspoon, placing a portion of the filling into each egg white and forming a small mound. The more elegant way - transfer the filling to a piping bag with a decorative tip (e.g., star-shaped) and pipe the filling into the egg whites, creating aesthetically pleasing rosettes.

If you don't have a piping bag, you can use a sturdy sandwich bag. Just transfer the filling into it, slide it down to one corner, and cut the tip with scissors to create a small opening.
8

Arrange the stuffed eggs on a platter or large plate. Lightly sprinkle each half with a pinch of sweet paprika or, for a bit of heat, with chili flakes. You can also garnish the eggs with fresh cilantro leaves. Serve immediately or chill in the refrigerator for about 15-20 minutes before serving.

Ingredients: Chili flakes, Sweet paprika powder, Fresh cilantro
You can line the platter with arugula, butter lettuce, or spinach leaves beforehand, which will add color and freshness to the dish. The eggs taste best slightly chilled.

Fun Fact

💡

Avocado filling is a variation of the Mexican guacamole. Avocado, like an apple, darkens when exposed to air due to the oxidation process. Lime or lemon juice, rich in ascorbic acid (vitamin C), acts as a natural antioxidant that slows down this process and helps maintain the beautiful green color of the filling.

Best for

Sylwester Przyjęcia i imprezy Wielkanoc Elegancka przekąska

Tips

🍽️ Serving

Serve the eggs chilled, arranged on a platter lined with lettuce or arugula leaves. They can also be garnished with thin slices of radish, broccoli sprouts, or fresh dill. They taste great on their own as an appetizer or alongside crunchy crackers.

🥡 Storage

Eggs are best eaten the same day. They can be stored in the refrigerator in a tightly sealed container for up to 24 hours. To prevent the top of the filling from darkening, you can cover the container with plastic wrap, pressing it directly against the surface of the eggs to limit air exposure.

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