Œufs mimosa à l’avocat

Ingrédients

• 6 hard boiled large eggs (peeled and halved)
• 1 ripe avocado (peeled and seeded)
• 1 tablespoon lime juice (lemon juice may be substituted)
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard (I used Grey Poupon)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• pinch cayenne pepper or chili powder (optional and to taste)
• 2 tablespoons finely minced fresh cilantro or to taste
• paprika or smoked paprika (optional for garnishing (cayenne pepper or chili powder may be substituted for a spicy kick))

Préparation

1. 1

   Make a batch of hard-boiled eggs, peel, and halve them lengthwise. Scoop out the yolks into a large bowl and set whites aside on a platter.

2. 2

   To the bowl with the yolks, add the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.

3. 3

   Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. more salt, spice, etc.

4. 4

   Dollop the filling into the whites with a small spoon.

5. 5

   Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving immediately is best; alternatively place in an airtight container and refrigerate for up to 8 hours before serving, noting the avocado will oxidize as time passes and the color of the filling will turn duller.