Mexican Stuffed Eggs Recipe
I am sure we both will agree that this Mexican Stuffed Eggs is simply delicious And I am double sure that this recipe of Mexican Stuffed Eggs makes it super delicious. A lip-smacking Side Dish, this Mexican Stuffed Eggs completes your spread. The Mexican Mexican Stuffed Eggs has an unique characteristic of addicting you to it on the first bite. If you have a lot of Eggplant Eggs on hand then Mexican Stuffed Eggs is the recipe you should opt for. I would really appreciate a feedback on this recipe of Mexican Stuffed Eggs. Thank You.
Ingredients
6 hard boiled eggs
1 medium sized avocado, peeled, stoned and chopped
1 medium sized onion, finely minced
1 small green pepper, white pith removed, seeded and finely minced
4 oz. small prawns or shrimps, shelled, deveined and finely chopped
1 teaspoon lemon juice
1 teaspoon wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh parsley
Directions
Slice the eggs in half, lengthways, and scoop out the yolks.
Set the egg whites aside.
Using the back of a wooden spoon, rub the yolks and the avocado flesh through a fine nylon strainer into a medium sized mixing bowl.
Carefully stir in the onion, green pepper and chopped prawns or shrimps.
Add the lemon juice, vinegar, salt, pepper and cayenne, mixing well to blend.
With a teaspoon, generously stuff the egg white halves with the mixture.
Arrange the stuffed eggs on a serving dish.
Sprinkle with the parsley and chill the eggs in the refrigerator for 30 minutes before serving.
Set the egg whites aside.
Using the back of a wooden spoon, rub the yolks and the avocado flesh through a fine nylon strainer into a medium sized mixing bowl.
Carefully stir in the onion, green pepper and chopped prawns or shrimps.
Add the lemon juice, vinegar, salt, pepper and cayenne, mixing well to blend.
With a teaspoon, generously stuff the egg white halves with the mixture.
Arrange the stuffed eggs on a serving dish.
Sprinkle with the parsley and chill the eggs in the refrigerator for 30 minutes before serving.
