Avocado stuffed eggs with roe

These eggs stuffed with avocado cream and decorated with fish roe are a delicious and delicate cold appetizer for Christmas or New Year’s Eve. The hard-boiled eggs are filled with a very light cream made with egg yolks, avocado, mayonnaise and a dash of mustard. Everything is then garnished with salmon roe, bottarga or caviar. Quick and easy fish appetizer to offer during the winter holidays.

Avocado stuffed eggs with roe

Eggs filled with avocado cream and decorated with fish roe for Christmas or New Year'e Eve party. Cold pescatarian appetizer.

Course Appetizer

Cuisine gluten free, lactose free, pescetarian

Keyword appetizer, appetizer idea, appetizer with eggs, avocado recipe, Christmas, Christmas appetizer, cold appetizer, New Year’s Eve recipe, recipe with fish

Prep Time 20

Cook Time 8

Total Time 28

Servings pieces

Calories 155kcal

Ingredients

5 medium eggs
1 large ripe avocado or 2 small ones
1 tbsp mayo
1 tsp lemon juice
1 tbsp chopped parsley leaves
parsley leaves for decoration
fish roe (salmon roe, bottarga or caviar)
1 red pepper (or other) for decoration
1 green pepper (or other) for decoration

Instructions

Instructions Avocado stuffed eggs with roe

To make hard boiled eggs. Place the room temperature eggs in a pan, cover them with water and put on the heat. When the water comes to boil you need to lower the heat slightly and set the timer for 8 minutes. After this time, place your eggs immediately in cold water for about 5 minutes. This will stop the cooking process and make the eggs easier to peel.
Take of the shell from the eggs eggs being careful not to break the outside of the whites.
Cut each egg in half following the long side of the egg and delicately remove the yolks.
In a bowl, place the egg yolks, avocado pieces, a spoonful of mayonnaise, a teaspoon of mustard, a teaspoon of lemon juice and finely chopped parsley. Blend everything using the immersion blender or small blender equipped with horizontal blades. Blend everything until it becomes a smooth cream without lumps. Taste and adjust with more lemon juice or mustard if necessary.
Using a spoon or a piping bag, pour the cream into the egg cavity. Using a cookie cutter or a sharp knife, cut out stars from green or red pepper. You can also use cheese or puff pastry stars. Decorate each egg with a few parsley leaves, a vegetable star and a teaspoon of fish roe and serve.

Note from the author of this recipe

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