Avocado Angel Eggs

Here’s a fun recipe you can make for your Easter Sunday Brunch!

I call them Avocado Angel Eggs and they’ve got yummy avocado in them. Give ’em a try!

But before you do, I’ve got one quick avocado health fact for you:

Avocado is loaded with heart-healthy monounsaturated fatty acids. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.

Avocado Angel Eggs

Ingredients:

12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)

Directions:

1. Slice each egg in half lengthwise taking care not to tear egg whites, and scoop egg yolks into a medium bowl.
2. Scoop avocado flesh out of skin and add to bowl, with lemon juice, dry mustard, garlic powder, smoked paprika, white pepper and sea salt.
3. Place mixture in a food processor and pulse until creamy; add a few drops of water if more liquid is needed.
4. Add minced chives to mixture and spoon into halved egg whites. For a beautiful presentation, place egg and avocado mixture into a pastry bag and pipe into each half using a decorative tip. Top with prosciutto slices, green onions and a sprig of parsley. Enjoy!

Now how do you get the PERFECT hard boiled egg – you know, the kind where the peel comes off without taking the egg with it? Check out this tip.