An Easter Time Appetizer! Avocado and Eggs

With easter just around the corner, it’s time to start experimenting with those eggs in the fridge and a fantastic opportunity to try those weekly health tips! Bring a splash of colour and flavour by trying this easter snack.

The star ingredient in this recipe is Avocado. An excellent sources of good (monounsaturated) fat, Vitamin E and K and packed with potassium, this fruit supports good bodily metabolism, and healthy skin, hair and muscle tone. They are also high in fiber!

What you’ll need

10 hard-boiled eggs
1 avocado, peeled and pitted
2 teaspoons freshly squeezed lemon juice
1/4 cup  Mayonnaise
Coarse salt and freshly ground pepper

Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
In the bowl of a food processor, process egg yolks, avocado, lemon juice, and mayonnaise until smooth. Season with salt and pepper.
Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

Recipe adapted from and image credit to The Perfect Pantry.

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Happy Easter!

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July 2014
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