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By: Cindy R.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each California Avocados 4 each Hard boiled, eggs finely chopped 2 tablespoon cider 1 teaspoon garlic puree 1 tablespoon finely chopped lemon balm 4 tablespoon fresh double cream, Salt and ground black pepper to taste, Squeeze of lemon juice 8 each lettuce leaves 4 each sprigs parsley 4 each wedges of lemon |
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| Directions: | ||
| 1. Take half the California Avocados and carefully scoop out the flesh, taking care to leave the skins intact. 2. Blend the California Avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste. 3. Spoon the mixture back into the California Avocado skins. 4. Arrange the lettuce leaves on 4 serving plates. 5. Garnish with parsley and a wedge of lemon. 6. Serve at once. |
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| Notes: | ||
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