INGREDIENTS

 3 SERVINGS

• 5 eggs
• 1 ripe avocado
• 1 tablespoon of lime juice
• 1/2 clove of garlic
• a piece of chili pepper or 4 drops of tabasco
• 2 teaspoons of extra virgin olive oil
• 2 tablespoons chopped fresh coriander or chives
• 1 small tomato (1/2 cup chopped)

PREPARATION

• Hard-boil the eggs, pour cold water over them, beat the shells and leave them in cold water until they cool down. Peel, cut lengthwise in half, remove the yolks and place them in a deep plate. Mash it with a fork.
• Wash the avocados, cut them in half lengthwise, remove the stone, remove the pulp with a spoon and crush it coarsely with a fork. Sprinkle with lime juice and add to the yolks.
• Add grated garlic, chopped chili or tabasco, olive oil, coriander or chives and season with salt and pepper.
• Blanch the tomato, peel it, cut it into small cubes and drain the juice. Add to the paste and mix gently.
• Fill the egg whites with the stuffing, then garnish with greens and finely chopped chili peppers.