METHOD
1. Prepare the eggs:
- Hard-boil the eggs (8–10 minutes after boiling). Cool them in cold water and peel.
- Carefully cut the eggs in half lengthwise. Remove the yolks and transfer them to a separate bowl. Set the egg whites aside.
2. Prepare the avocado mousse:
- Peel the avocado, remove the pit, and transfer the flesh to a blender or bowl.
- Add the egg yolks, lemon juice, salt, and pepper. Blend until smooth and creamy. If needed, add a little water or cream for a softer consistency.
3. Alternative: wasabi hummus:
- If using hummus, blend the chickpeas in a blender until smooth.
- Add wasabi, olive oil, lemon juice, salt, and pepper. Mix thoroughly.
4. Fill the egg whites:
- Using a teaspoon or piping bag, carefully fill the egg white halves with avocado mousse or wasabi hummus.
5. Garnish the dish:
- Place a small amount of salmon or trout caviar on top of each stuffed egg half.
- Sprinkle with fresh herbs (dill, parsley).
6. Serving:
- Arrange the stuffed eggs on a serving platter decorated with lettuce leaves or herbs. Serve chilled.
Notes:
- Avocado is rich in healthy monounsaturated fats, which promote heart and vascular health.
- Salmon caviar contains omega-3 fatty acids, vitamins D and B12, making the dish particularly nutritious.
- Wasabi hummus adds a spicy flavor and is an excellent source of plant-based protein and fiber.
Enjoy your meal!
