Stuffed eggs with avocado cream

Boil the eggs hard in 8 minutes.

In the meantime, heat a frying pan without oil or butter and fry the chorizo ​​for 3 minutes on a medium heat. Change regularly.

Scoop into the container of the hand blender and grind to crumble. Scoop out and clean the bowl.

Let the eggs scare under cold running water, peel them and cut them in half lengthwise. Remove the egg yolks and put them in the container of the hand blender.

Cut the avocado half in half, remove the kernel and scoop the flesh into the container.

Add the mayonnaise and finely grind. Season with salt and pepper.

Put the filling in a piping bag and fill the eggs with it.

Remove the leaves from the baby cream and place the stuffed eggs on the leaves. Sprinkle with the chorizo ​​plum.