Stuffed eggs

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 11
  • 10-12 Eggs
  • 2 Onions (about 80 g each)
  • 2 Garlic cloves
  • 1 TABLESPOON Olive oil
  • 1 can(s) (425 ml, separation weight 250 g) Italian white beans
  • 7-10 Tbsp Parsley???
  • 1 Avocado (about 190 g each)
  • 2 TABLESPOONS Lemon juice
  • 2 TABLESPOONS Salad cream (40 % fat)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Lime and lemon wedges,
  • 7-10 Tbsp dried chili,
  • 7-10 Tbsp Shrimps, flat leaf parsley

Directions

  1. 1

    Boil eggs in boiling water for about 10 minutes until hard. Quench cold, put aside. In the meantime peel 1 onion and cut it into fine cubes. Peel 1 garlic clove and press it through a garlic press. Heat the oil in a pot.

  2. 2

    Fry the onion and garlic in it. Drain the beans well and add them. Steam everything for about 20 minutes. Let cool down. Peel remaining onion and garlic and cut into fine cubes. Wash the parsley and pluck the leaves from the stems. Halve the avocado and remove the core. Remove the flesh from the skin and place in a bowl. Place the lemon juice, salad cream, onion, garlic and parsley in a high bowl and puree with a hand blender. Season to taste with salt and pepper.

  3. 3

    Halve the avocado and remove the core. Remove the flesh from the skin and place in a bowl. Place the lemon juice, salad cream, onion, garlic and parsley in a high bowl and puree with a hand blender. Season to taste with salt and pepper. Peel the eggs, cut them in half and put bean puree on one half and a blob of avocado cream on the other half. Garnish the egg halves with bean cream to taste with lime wedges, lemon wedges and dried chilli. Garnish the egg halves with avocado dip with shrimps and parsley to taste

  4. 4

    With 12 people:

Nutrition Facts

KCAL
140 kcal
CARBS
4 g
FATS
11 g
PROTEINS
8 g

Categories & Tags

MiscellaneousSnacks/Party