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Avocado stuffed eggs

Sylwester Przystawki Snacks 40 min Easy 12 wyświetleń ~19.52 PLN - (0)
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Description

Stuffed eggs with avocado are a modern and healthier variation of the classic Polish appetizer. Instead of the traditional filling based solely on mayonnaise, we use creamy avocado, which gives the filling a velvety texture, a beautiful pale green color, and a delicate, buttery flavor. The addition of lime juice not only protects the avocado from browning but also introduces a refreshing citrus note that perfectly balances the richness of the yolks and mayonnaise. Finely chopped red onion adds crunch and a hint of sharpness. This dish is incredibly simple and quick to prepare, yet it looks very elegant and appetizing, making it an ideal choice for special occasions such as New Year's Eve parties, Easter, or gatherings with friends. Served cold, they make a light and delicious snack that will surely delight your guests.

Składniki (9)

Servings:
4
  • Eggs 6 szt.
  • Awokado hass 1 szt.
  • Mayonnaise 30 g
  • Lime juice 15 ml
  • Red onion 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh coriander 0.2 pęczków
  • Papryka słodka wędzona 0.5 łyżeczka
💰 Szacowany koszt dania: ~19.52 PLN (4.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the 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. As soon as the water starts to boil vigorously, reduce the heat to medium so that the water is just gently 'bubbling', and cook the eggs for exactly 9 minutes. After this time, immediately remove the pot from the heat and transfer the eggs to a bowl of ice-cold water for 10-15 minutes. This thermal shock will stop the cooking process and make the shells much easier to peel off.

Ingredients: Eggs
Use room temperature eggs – there is a lower risk of them cracking during cooking. Adding a teaspoon of salt to the water can also prevent the egg white from leaking out in case of a crack. Ideally, a perfectly cooked yolk should be uniformly yellow, without a gray ring.
2

Once the eggs have completely cooled, gently tap the shell of each one, rolling them on the kitchen counter. Start peeling from the wider end of the egg, where the air pocket is located – this will make the task easier. Rinse the peeled eggs under cold water to remove any shell remnants, and dry them with a paper towel. Using a sharp knife, cut each egg in half lengthwise. Carefully, with a small spoon, remove the yolks and place them in a medium-sized bowl. Arrange the egg whites on a plate or cutting board, yolk side up.

Ingredients: Eggs
Use a small, sharp knife to cut the eggs – this will ensure smooth and even edges. If the yolk doesn't come out easily, gently lift it with the tip of a teaspoon. Try not to damage the whites, as they will serve as 'bowls' for the filling.

Preparing the filling

3

Prepare the avocado. Cut it in half lengthwise, rotating the knife around the pit. Twist both halves in opposite directions to separate them. Insert the knife blade into the pit and twist to remove it. Use a large spoon to scoop out the flesh from both halves and add it to the bowl with the egg yolks. Immediately drizzle everything with lime juice to prevent the avocado from browning.

Ingredients: Awokado hass, Lime juice
A regular tablespoon is best for scooping out the avocado flesh. Slide it between the flesh and the skin, and with one motion, scoop out all the contents. Quickly adding lime juice is key to preserving the beautiful green color of the filling.
4

Add mayonnaise to the bowl with the egg yolks and avocado. Peel the red onion and chop it into very small cubes (about 1-2 mm). The finer, the better the filling's consistency will be. Add the chopped onion to the bowl. Using a fork, thoroughly mash and mix all the ingredients until you achieve a uniform, creamy mass. You can leave small lumps for a more interesting texture or mix until completely smooth.

Ingredients: Mayonnaise, Red onion
Use a fork, not a blender. A blender can make the mixture too runny and sticky. Mashing with a fork gives you full control over the final consistency of the filling. Make sure the onion is really finely chopped so it doesn't overpower the flavor.
5

Season the filling to taste. Add two pinches of salt and two pinches of freshly ground black pepper. Mix thoroughly and taste a little. Assess whether the filling is salty and spicy enough. If necessary, add more salt or pepper. Remember that the egg whites are unsalted, so the filling should be a bit more pronounced in flavor.

Ingredients: Salt, Pieprz czarny świeżo mielony
Always taste the food before serving! Flavor is subjective, so season gradually, mixing and tasting after each added pinch of spice until you achieve the perfect balance for yourself.

Stuffing and Decoration

6

Now it's time to fill the egg whites with the filling. You can do this in two ways. The simple way: use two small teaspoons to place a portion of the filling into each cavity of the egg white. 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 a beautiful rosette. If you don't have a piping bag, you can use a sturdy ziplock bag – fill it with the filling, cut off one of the corners, and squeeze out the mixture.

The method with a piping bag or a plastic bag is not only more aesthetic but often also quicker and cleaner. Fill the egg whites with a slight mound so that the eggs look appetizing and abundant.
7

Arrange the stuffed eggs on a large plate or platter. Just before serving, decorate them as you wish. You can lightly sprinkle them with a pinch of smoked paprika for color and flavor, or top with freshly chopped cilantro. Serve immediately or chill in the refrigerator for about 30 minutes.

Ingredients: Fresh coriander, Papryka słodka wędzona
To ensure the eggs stand steadily on the plate, you can cut a thin slice from the bottom of each egg white half to create a flat base. Decorate the eggs just before serving so that the herbs don’t wilt and the paprika doesn’t get soggy.

Fun Fact

💡

The term 'deviled' in a culinary context first appeared in the 18th century and referred to dishes that were heavily seasoned, spicy, or had an intense flavor, which was associated with 'devilish' heat.

Best for

Sylwester Wielkanoc Impreza ze znajomymi Letnie przyjęcie w ogrodzie

Tips

🍽️ Serving

Stuffed eggs with avocado are best served chilled. Arrange them on a platter lined with arugula or romaine lettuce for added color and freshness. They look beautiful served on white or black contrasting tableware.

🥡 Storage

Eggs can be stored in the refrigerator in a tightly sealed container for up to 24 hours. To minimize the darkening of the filling, cover it with plastic wrap, pressing it directly against the surface of the filling. Keep in mind that over time, the taste and appearance may change slightly, so they taste best on the day they are prepared.

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