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Stuffed eggs with avocado cream
Snack for the holidays: stuffed eggs with a crumb of chorizo and a filling with mayonnaise and avocado.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes.
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In the meantime, heat a frying pan without oil or butter and fry the chorizo for 3 minutes on a medium heat. Change regularly.
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Scoop into the container of the hand blender and grind to crumble. Scoop out and clean the bowl.
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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.
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Cut the avocado half in half, remove the kernel and scoop the flesh into the container.
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Add the mayonnaise and finely grind. Season with salt and pepper.
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Put the filling in a piping bag and fill the eggs with it.
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Remove the leaves from the baby cream and place the stuffed eggs on the leaves. Sprinkle with the chorizo plum.
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Nutrition
105Calories
Sodium5% DV120mg
Fat14% DV9g
Protein10% DV5g
Carbs0% DV1g
Fiber4% DV1g
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