Appetizers
Avocado-Stuffed Eggs with Tahini Dressing for Light Food Lovers
Ingredients
10
boiled eggs
2
avocados
5 dkg
Mizo lactose-free butter (softened)
few drops
lemon juice
pinch
salt and pepper
30 dkg
Mizo lactose-free plain yoghurt
2 tbsp
tahini (sesame paste)
1 tbsp
olive oil
1 tsp
ground cumin
half
Juice and zest of lemon
1 clove
garlic
1 bunch
parsley
1 tsp
salt
to taste
Mixed salad
Instructions:
Tahini, or sesame paste, can be found on supermarket shelves, but you can also make it at home. Toast unhulled sesame seeds in a dry pan until golden, let them cool slightly, then blend into a creamy paste in a food processor, scraping down the sides as needed.
For the dressing, mix yoghurt, tahini, a dash of olive oil, cumin, finely grated lemon zest, a squeeze of lemon juice, crushed garlic, and chopped parsley. Season with salt and set aside until serving.
Boil the eggs for 8 minutes from boiling point, then transfer to cold water and peel. Cut them in half and place the yolks in a bowl. Scoop the avocado flesh into the bowl, add a few drops of lemon juice, and softened butter. Season with salt and pepper. Mash well with a fork, then pipe the mixture into the egg whites using a piping bag. If you don’t have a piping bag, use a teaspoon.
To serve, place the salad on a plate, drizzle with the dressing, and arrange the stuffed eggs on top. Garnish with fresh herbs and serve with matzo or other dipping options to soak up every last drop of the delicious dressing.