Another proposal of eggs for the Easter table. This time I propose departing from tradition – delicious green avocado and parsley stuffing, with a complementing taste of Parma ham chips.
Eggs are a source of full-value protein, easily assimilable by the body. It is a reference protein containing all amino acids, including essential ones, which the body cannot produce on its own.
- 6 hard-cooked eggs
- 1 matured avocado
- 3 slices of Parma ham
- 2 teaspoons of lemon juice
- salt to taste
Arrange the slices of Parma ham on baking paper and place them in the oven for 200 degrees for 6-8 minutes to make chips. Peel the eggs from their shells, cut them in half and take out the yolks. Add avocado to the egg yolks and blend them together to the paste.
Add a little chili and finely chopped parsley to the mixture. Season everything with lemon juice and salt. Place the egg yolks in a mixture of avocado and put a piece of ham chips on top.