I’ve said it before, and I’ll say it again: avcado is my favourite ingredient. Hence summertime seems prime for raw food recipes. I didn't create this recipe but i guess it just come up when i wanted to eat eggs and avocado everyday and i needed a bit of differentiation and I came up with the concept for this recipe; it’s inspired by a different avocado, egg recipe that I’ve enjoyed elsewhere.
I’ve always been a fan of raw and cooked vegetables and fruit, and these kind of recipes with a small bowl of green salad besides can makes me happy. I’m certainly not vegan or vegeterian though, but i enjoy very much a combination of different styles of diets.
This dip is so filling and flavorful, you don’t even have to know about cooking to make it and appreciate it. It’s just easy and good.
1 tbsp olive oil
Salt & pepper
2 tbsp chopped parsley
1 cup ice
2 tbsp fresh lemon juice
Place eggs in the bottom of a small saucepan and add 1 cup of water to it. Bring water to boil on medium-high heat and let it cook for 6-8 minutes.
To smoothly peel the egg, prepare a bowl full of ice and add your eggs into it. This method can help you to perfectly peel them.
With a knife, cut the eggs into half and take out the yolks. Transfer the egg yolks to a small bowl and save it for later.
Cut the avocado into small pieces in the same bowl of egg yolk and with a fork try to mash it all.
Add chopped parsley, olive oil, salt, and pepper.
Fill your egg whites with the dip and sprinkle some chili flakes on top.