Œufs mimosa à l’avocat et à la feta

Ingrédients

• 6 large eggs
• 1 ripe avocado
• 1 Tbsp lemon juice
• 1/2 tsp Greek sea salt
• 1 Tbsp Greek yogurt
• 3 Tbsp crumbled Greek feta
• 1 Tbsp chopped cilantro (plus a several leaves for garnish)
• 1/2 jalapeño or other chile pepper (minced)
• 2 Tbsp chopped scallions
• 1 - 2 Tbsp finely chopped parsley or cilantro for garnish

Préparation

1. 1

   Make the hard-boiled eggs: Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, and gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot and steam the eggs for 15 minutes. Remove the eggs and place them immediately in ice-cold water to cool.

2. 2

   Once they've cooled, carefully peel the hard-boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set them aside in a mixing bowl.

3. 3

   Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place it in the bowl with the egg yolks.

4. 4

   Roughly mash with a fork. Mix in the Greek yogurt, feta, cilantro, chile pepper, and chives and mash until smooth.

5. 5

   Spoon a generous spoonful of the avocado mixture into each well of the hard-boiled egg whites. Garnish with chopped cilantro or parsley. Serve.