We won't hide it: avocados are one of our favorite fats (besides EVOO, of course!). This dish is filled with healthy fats - and could serve the entire family...or maybe just yourself (we won't tell!).
INGREDIENTS (makes 12)
6 large, organic eggs, at room temperature
1 medium avocado, halved and peeled
1 TBSP. fresh lemon juice
1 tsp. lemon zest (optional)
½ tsp. yellow mustard
--- sea salt & freshly ground pepper
2 TBSP. fresh cilantro or parsley leaves, minced
--- paprika for sprinkling
2.Peel the eggs, cut them in half lengthwise, and remove the yolks.
3.Place the yolks in a bowl and mash them with the fork. Add the avocado and the lemon juice and mash them as well. Stir in the rest of the ingredients and mix until well combined. Taste and adjust the seasoning.
4.Spoon the mixture into the egg halves. Sprinkle with some paprika and serve.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.