Avocadostuffedeggs Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
• Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice.
• Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.

Steps:

• Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
• Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
• When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
• To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.

Steps:

• Boil the eggs for three minutes.
• Peel and slice each egg in half lengthways.
• Remove egg yolks and place the egg white halves on a serving platter.
• Mash avocados and egg yolks together.
• Fold in minced onions, lemon juice and salt.
• Spoon mixture into the egg whites.
• Garnish with a sprinkle of paprika and diced olives.

Steps:

• Prepare squid:.
• Clean, remove tentacles, cut into 1/4 inch slices.
• Cook in boiling water for 4 min and drain immediately.
• Rinse with cold water.
• Dry on paper towel.
• Cut in small pieces.
• Cook scallops: In frying pan, add two tablespoon olive oil.
• When oil gets very hot, add garlic and scallops and cook till pink disappears (about 5 minutes).
• Cut in small pieces.
• Shrimp: Cut into 1/4 inch pieces.
• Crab:.
• Cut into small pieces.
• Add above ingredients to large bowl.
• Add cucumber, onions, green pepper, tomatoes, dill and Italian dressing.
• Stir and refrigerate until at least 1 hour.
• Serve in 1/2 avocado.
• (Trim avocado bottom to lay flat.).

Steps:

• Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.

Steps:

• In medium saucepan, combine eggs (in single layer) and cold water to cover. Bring to boil, turn off heat, cover pan, and let stand 18 minutes. Drain, add cold water to cover eggs, drain again, add several ice cubes to pan, and again add cold water to cover. Let stand until eggs are cold, about 3 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.