Avocado With Creole Sauce Hard Boiled Egg Recipes

EASY AVOCADO EGG SALAD

Steps:

• Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).

HARD BOILED EGG AND AVOCADO BOWL

Steps:

• Combine eggs, avocado, onion and bell pepper in a bowl.
• Sprinkle on sea salt and ground pepper.
• Serve and enjoy!

AWAZE AVOCADO TOAST WITH SOFT-BOILED EGGS

Steps:

• For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you'll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.)
• For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs.
• Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves.
• Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.
• Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)

AVOCADO WITH CREOLE SAUCE & HARD BOILED EGG

Steps:

• 1. For the sauce: In a medium bowl, combine the paprika, cayenne pepper, salt, mustard, vinegar, oil, scallions, and parsley, and whisk until blended. 2. Just before serving, cut the avocados in half, remove pit and rub with the cut lemon. 3. Divide the shredded lettuce among 4 plates. Cover with chopped celery. 4.Place one avocado half on each plate. Cut the eggs in half and place 4 halves beside each avocado. Fill avocados with the sauce and serve.

AVOCADO BAKED EGGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
• Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.

STELLA'S AVOCADO, EGG, AND ONION

Steps:

• Stir the egg, avocado, onion, and salt together in bowl until well-mixed.

HARD-BOILED EGG WHITES WITH AVOCADO

Steps:

• Cover eggs with cold water in a large pan.
• Bring to a boil.
• Cover, remove from heat, and let stand 20 minutes.
• Remove eggs to cool water and allow to cool.
• Peel eggs.
• Separate yolks from whites (save yolks for another use).
• Tear whites into 1-inch pieces and place in small mixing bowl.
• Halve and pit the avocados.
• Using a spoon, scrape out small pieces.
• Add to egg whites.
• Season with salt and pepper.
• Divide eggs and avocado mixture between 4 cereal bowls and drizzle each with olive oil.

HARD-BOILED EGG WHITES WITH AVOCADO

Steps:

• Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.
• Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl.
• Mix until combined. Serve.
• Enjoy!

CREOLE EGGS

Steps:

• In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
• In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
• Blend white sauce with tomato mixture.
• In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
• Bake at 350 degrees for 30 minutes.