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Stuffed eggs with avocado and chives
Stuffed eggs with avocado and chives are a fancy antipasto for Christmas feasts.
Ingredients for stuffed eggs with avocado and chives
1 avocado, about 400 g
2 teaspoonfuls of mayonnaise
juice of half a lemon
Boil the eggs in abundant water for about 10 minutes until they’re hard.
Let them cool. Remove the eggshell and cut into halves with a paring knife. Remove the yolks and put aside in a bowl.
Cut the avocado into halves, remove the pit and the skin using a spoon.
Combine the avocado and yolks, add the lemon juice and a pinch of salt and mash all the ingredients with a fork. When the mixture is smooth, add the mayonnaise and keep on mixing.
In order to obtain a cream-like texture use a blender. Fill the egg halves with the mixture using a pastry bag, add chives and pepper to taste and serve stuffed eggs with avocado as an antipasto.
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