Tuesday, June 7, 2016


These stuffed eggs are a perfect accompaniment to a brunch. I added a finely minced jalapeñchile pepper to spice it up. I also added a little bit of chipotle chile power, which is made from dried smoked jalapeño chiles.

6 eggs
1 ripe avocado
Zest of 1 lime
Juice of 1 lime
1 clove garlic, pushed through a garlic press
1 jalapeño pepper, seeds removed and finely minced
¼ t chipotle chile powder
1 T minced fresh cilantro, plus more for garnish
Sea salt and finely ground black pepper
Paprika, for garnish

Place eggs in a single layer in a saucepan and cover, just over the top, with cold water.
Add ½ t baking soda.
Bring just to a boil, turn off heat and cover with a lid.
Let sit for 15 minutes.

Remove eggs from water with a slotted spoon.
Crack eggs slightly on one end and place in a bowl of ice-cold water for 15 minutes.
Roll eggs on a hard surface to crack, then peel off shells.

Gently dry eggs with paper towels and then slice in half, lengthwise.

Remove yolks to a bowl.
Place the egg whites on a plate.
Mash yolks and avocado very well with a fork, potato masher, or place in a ricer.
Add the lime zest, lime juice, garlic, jalapeño pepper, chile powder, and cilantro.
Season to taste with salt and pepper.
Fill the egg whites by spoon or with a pastry bag fitted with a large star tip.

Top with a little sprinkle of paprika and a small leaf of cilantro.

Makes 12 eggs