Mexican Stuffed Eggs Recipe
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.
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