Avocado Stuffed Eggs (makes 12)
The inspiration for this recipe started at The Whelk in Westport, CT, where their Green Goddess Devilled Eggs are a very popular item. I only saw them, I didn’t taste them and I didn’t know what made them green. My recipe needs no mayonnaise or buttermilk. The avocado provides all oil needed. Basically, you mash yolks of hard-boiled eggs with a nice ripe avocado, add in finely chopped scallions/spring onions, lemon juice and salt and pepper. If you wanted to go bite size, stuff quail’s eggs. Would be nice for a picnic.
6 x eggs – hard boiled
1 x avocado – cut into chunks
1 x bunch of scallions – finely chopped
1/2 teasp. freshly squeezed lemon juice
Salt and freshly ground black pepper
Halve the hard boiled eggs and place yolks in a bowl.
Add avocado and mash together well.
Add finely chopped scallions and mix together.
Add lemon juice, salt and pepper and mix.
Spoon mixture into egg whites.