Stuffed Eggs with Avocado Puree

Boil eggs hard on stove top, cool suddenly, peel and cool in clear tap water.

Meanwhile, peel and finely dice the shallots. Cut the avocado in half lengthwise, cut out the stone, and scoop out the flesh with a tablespoon.

Blend the avocado, shallots and juice of one lemon with the blender to a puree, season with sambal oelek and salt. Leave the farce to cool.

Cut eggs in half lengthwise, carefully lift out yolk halves and set aside. Fill avocado puree into a piping bag fitted with a medium nozzle. Chop cress from stems and place as small clumps on platter. Leave some cress behind. Place one egg half in each cress tuft. Fill the egg white halves with avocado puree. Press one yolk half at a time, flat side up, into the avocado puree. Top each egg with cress.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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