Saturday, March 8, 2014

Leaping Leprechaun Hard Boiled Eggs

What you will need:

1 dozen eggs

3 ripe avocados

Fresh chopped cilantro

1 tsp crème frâiche (optional)

3 tsbp salt

3 tbsp pepper

1 tsp paprika, sifted

1 jar sliced red pimentos

1 bag wonton strips

1 decorating bag

1 decorating tip (Wilton #21)
(Or a basic plastic lunch baggie with a corner cut off)

Line a serving tray or dish with large leafy greens, allowing the greens to hang neatly over the edges. Hard boil 1 dozen eggs, peel and cut in halves lengthwise. Remove the yolks and place them in a food processor or blender (by, mash them in a bowl with a fork or hand masher).
Rinse your eggs to remove any additional yolk or debris and dry with a paper towel. Place your clean egg white halves neatly on your platter. In a food processor, add the fruit from 3 ripe avocados (with the egg yolks).

It's optional to add a teaspoon of crème frâiche.  It's delicious but will make the consistency of the purée thinner.  I prefer a thicker consistency as it will hold the decorative shape better.
Add your salt, pepper and finely chopped cilantro to the mixture. Securely place the lid on your blender and PURÉE.

Attention:  Be careful not to make it too thin.  At the same time you don't want any lumps because the mixture has to fit through the small metal decorating tip.  You want the mixture to be the consistency of whipped frosting.

Preparing your decorating bag means securing the tip within the small opening, twisting the bag just above the tip (stopping the purée from flowing freely, until you are ready to fill your eggs).

Fold the top of the decorating bag over your hand and with a spatula, scrape your avocado purée into your decorating bag until full.  Twist the top and secure it with a tight rubber band.  Place your pastry bag in a glass, folding the tip "up," allowing the contents to chill.

Once chilled, untwist the bottom of your pastry bag and carefully squeeze out purée in a circular motion, filling your egg and ending in the center with a peak.
When all eggs are filled, sprinkle with salt and pepper. With a sifter, sprinkle on a light dusting of paprika.

To the center, garnish with 1 sliced pimento and a cilantro sprig for both flavor and color (traditional sliced green olives work too). Serve immediately. 

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