Stuffed eggs with avocado and wasabicrunch

Name: stuffed eggs with avocado and wasabicrunch
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 10 medium sized egg; 30 g wasabibol bag 150 g; 1 el Sesame seed; 1 ready to eat avocado; 4 el mayonnaise; 1 el lemon juice; 2,5 tl wasabipaste tube 43 g; 25 g wild salmon eggs jar 50 g; 1 sushi nori sheet (seaweed)

Ingredients

Kitchen Stuff

1 food processor
1 piping bag with cartel mouth

Directions

Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and halve in length.
Grind the wasabi rolls very finely in the food processor. Keep separate and mix with the sesame seed. Clean the bowl.
Halve the eggs, carefully remove the yolks and put them in the bowl of the food processor. Place the white part on a scale with the cutting edge facing up.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Add the avocado, mayonnaise, lemon juice and wasabi paste to the egg yolk. Grind and season with pepper and salt.
Put the filling in a piping bag and fill the eggs with it. Sprinkle a plate with the wax belly and place the eggs on it.
Garnish with the salmon eggs and the piece of torn nori skin. Serve immediately. Yummy! .