Serves 4, 2 halves per person
Cook & Prep time: 15 minutes
Chill time: 5 minutes
Total time: 20 minutes
With Easter Sunday a few days away, I wonder what children are doing now to prepare for the annual hunt? Looking back, I do find it odd that I’d be dressed up with white patent leather shoes just to race a bunch of other kids across a field full of eggs. Back then, the eggs were real and you knew right away if you stepped on one!
When the hunt was over my treat was right in my basket — boiled eggs! I could only eat one or two before I felt a little grossed out. However, if they were prepared like the ones right I think I would have eaten the whole bunch!
- 4 large eggs
- 1/2 tsp Wasabi or horseradish paste (found at Asian markets)
- or 1/2 tsp wasabi powder + 1/2 tsp of water
- 1/2 Avocado, halved and peeled
- 1/2 tsp of fresh lemon juice, about 1/4 lemon
- 1 green onion
- 1 tsp balsamic vinegar
- 1 tsp whole grain mustard
- 1 tsp Flaxseed Oil
- 1/4 tsp of salt
- 2 egg yolks (from boiled eggs)
While eggs are boiling, cut avocado and peel.
In a medium sized bowl mix avocado, lemon juice, wasabi paste, green onion, balsamic vinegar, mustard, oil, and salt. Set aside.
In a large bowl, prepare an ice bath. When eggs are done boiling, using tongs or a slotted spoon plunge eggs into ice bath and let rest for about five minutes or until ice cubes are nearly melted.
Peel the eggs in the water bath and rinse.
Slice in half, saving two of the cooked yolks. Add the yolks to the avocado mixture and blend thoroughly but not entirely smooth. Spoon heaping teaspoons into whites. Sprinkle with paprika and serve immediately or cover and refrigerate until ready to serve.