Name: Avocado & Smoked Salmon Rosti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3-4 Russet potatoes; 1 egg; 1 tbsp flour; 2 tsp freeze-dried Italian seasoning; 1 tsp dried dill; 1 tsp salt; 1 tsp fresh cracked black pepper; ½ tsp garlic salt; ½ tsp onion powder; 2 tbsp avocado oil, divided; 2 tbsp butter, divided; 3 tbsp creme fraiche; 2 large Avocados from Mexico, peeled, pitted, and sliced; 1 (200 g) package smoked salmon; ¼ cup sprouts (broccoli or alfalfa); 2 tbsp capers; 1 tbsp chives, finely chopped

Description

Devilled eggs are a classic Easter appetizer, but this year, I’m giving them a green makeover! Incorporating avocado into the filling, adds a creamy texture and a pop of colour that’s perfect for spring. Plus, they’re a great way to sneak in some healthy fats and vitamins for the kids!

Ingredients

Scale

12 hard-boiled eggs, cooled
1 Avocado from Mexico, peeled and pitted
2 tbsp mayonnaise
1 tbsp white vinegar
1 tbsp Dijon mustard
1 tsp fresh chopped chives
1 tsp fresh chopped dill
1 tsp coarse salt
1/2 tsp ground black pepper
Additional chopped herbs (chives, dill, parsley etc), for garnish

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Instructions

Prepare eggs by peeling and slicing in half lengthwise. Remove yolks and place in the bowl of a food processor.
To the food processor add avocado, mayonnaise, vinegar, Dijon, chives, dill, salt, and pepper. Process on low until filling reaches desired texture (a few seconds for a chunkier filling or 1-2 minutes for a smooth filling). Transfer filling to a piping bag.
Pipe filling into hollowed egg whites. Sprinkle with fresh chopped herbs, and serve.