White plate with stuffed eggs with wasabi and avocado and lettuce leaves as a garnish
Finding healthy finger food to take to parties and get togethers can be a struggle. Vegetable sticks can only go so far and are generally left sitting limp at the end of the party. However, these stuffed eggs disappear like they are going out of fashion.
If you keep hard boiled eggs in your fridge for snacks, and if you don’t, you should, these recipes are a breeze. The filling is the true star of the show. Avocado and wasabi ‘cream’ and was deemed ‘better than mayonnaise’ .
a pinch of smokey Spanish paprika or chipotle powder
Remove the shells from the eggs and slice in halve. Scoop out the yolks from the eggs, setting aside for the avocado cream.
To make the wasabi avocado filling.
Take the reserved yolks and place them in a food processor with the avocado, lime juice, Namida wasabi paste and salt. Blend until smooth. Add a small splash of water if the mixture feels a little thick.
Use a piping bag fitted with a star nozzle to fill each of the halved yolks. Sprinkle paprika or chipotle powder over the avocado filled stuffed eggs. Note: How to hard boil an egg Place the eggs in a saucepan just big enough for the eggs to cover the bottom with room for one of two more eggs. Cover with cold water to double the height of the eggs and bring to the boil, uncovered. As soon as the eggs come to the boil, place a lid on the pan and remove it from the heat. Stand for about 15 minutes and then rinse under cold water. Having your eggs cold before peeling them will make it much easier to remove the shell.