Stuffed eggs

Boil the eggs almost hard in 8 minutes. Let them scare and peel them. Halve the eggs in the length and take out the yolks.

Finely chop the parsley.

Halve the avocado and scoop the flesh into the food processor.

Add the egg yolks with lemon juice, parsley, Parmesan cheese and some freshly ground pepper. Turn everything into a firm but smooth mixture.

Hang the piping bag in a high bowl. Pour in the avocado mixture and close the bag.

Spray the avocado filling into the eggs.

Keep the eggs in a sealed refrigerator box in the refrigerator (not too long, the avocado will discolour slightly).

Cut the cucumber slices into quarters.

Place the stuffed eggs on a shelf just before serving. Garnish the eggs with cucumber parts and a tartlet of parsley.