← All recipes

🍽️ Hard-boiled eggs with avocado cream and red pepper

90 kcal · 30 min · 4 servings

Ingredients

• 8 eggs
• lemons
• 200 g ripe avocado (1 ripe avocado)
• 2 tbsp cream cheese preparation (0.2 % fat)
• salt
• pepper
• 2 tbsp red peppercorns
• 2 spring onions
• 40 g arugula (0.5 bunch)
• 320 g smoked salmon (8 slices)

Instructions

1. 1. Carefully poke the wider end of the eggs with a needle.
2. 2. Place the eggs in boiling water.
3. 3. Cook the eggs for 9 to 10 minutes until hard-boiled.
4. 4. Rinse the eggs immediately under cold water.
5. 5. Let the eggs cool down completely.
6. 6. Squeeze the juice from half a lemon.
7. 7. Peel the avocado.
8. 8. Cut the avocado in half.
9. 9. Remove the pit of the avocado.
10. 10. Mash the flesh of the avocado with a fork.
11. 11. Stir in the cream cheese until the mixture is smooth.
12. 12. Season the avocado mixture with salt.
13. 13. Season the avocado mixture with pepper.
14. 14. Stir the lemon juice into the avocado mixture.
15. 15. Fill the avocado mixture into a piping bag.
16. 16. Fit a star nozzle into the piping bag.
17. 17. Peel the cooled eggs.
18. 18. Cut the eggs in half lengthwise.
19. 19. Carefully remove the yolks from the egg halves.
20. 20. Save the yolks for another use.
21. 21. Pipe the avocado cream decoratively into the hollowed-out egg whites.
22. 22. Sprinkle the filled eggs with red peppercorns.
23. 23. Wash the spring onions.
24. 24. Trim off the dry ends of the spring onions.
25. 25. Cut the green parts of the spring onions into long, thin strips.
26. 26. Wash the arugula.
27. 27. Remove any wilted leaves from the arugula.
28. 28. Dry the arugula thoroughly.
29. 29. Cut the smoked salmon in half.
30. 30. Line small bowls with a portion of arugula.
31. 31. Place a slice of smoked salmon on the arugula.
32. 32. Place one filled egg half on top of the smoked salmon.
33. 33. Garnish the dish with the spring onion strips.

Nutrition per serving

• kcal: 90
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 2 g