A modern, creamy, and slightly spicy twist on stuffed eggs. Packed with fresh avocado, tangy lime, and herbs, these are perfect for brunch, snacks, or parties.
Ingredients (Makes 20 halves / 10 eggs)
10 large eggs
1 small ripe avocado
1 small red chili, finely diced (adjust for heat)
2 tablespoons plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon lime juice
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and black pepper to taste
1 tablespoon chopped fresh cilantro or chives
Optional garnish: sesame seeds, extra chili flakes, or microgreens
Instructions
- Boil the eggs: Cover eggs with cold water, bring to a boil, then simmer for 10 minutes. Drain and cool in ice water.
- Prepare filling: Peel eggs, slice in half, and remove yolks. Mash yolks with avocado in a bowl until smooth.
- Mix flavors: Stir in Greek yogurt, Dijon mustard, lime juice, chili, smoked paprika, chili powder, salt, pepper, and fresh herbs until creamy.
- Stuff the eggs: Spoon or pipe the mixture back into egg whites.
- Garnish and serve: Sprinkle with optional sesame seeds, chili flakes, or microgreens. Chill 20–30 minutes before serving.
