Corn Avocado Deviled Eggs
Servings - 5
INGREDIENTS
Water - 600 milliliters
Vinegar - 1 teaspoon
Eggs - 5
Oil - 1 tablespoon
Boiled corn - 70 grams
Paprika - 1 teaspoon
Sea salt - 1 teaspoon
Red chili - 1/2 teaspoon
Lime zest - 1/2 teaspoon
Avocado - 120 grams
Onions - 60 grams
Sea salt - 1/2 teaspoon
Lime juice - 2 teaspoons
Feta cheese - 10 grams
Jalapeño - 1 tablespoon
PREPARATION
1. Boil 600 milliliters water in a pan. Add 1 teaspoon vinegar and 5 eggs. Boil for 12 - 15 minutes.
2. Remove from heat and cool for 10 minutes.
3. Heat 1 tablespoon oil in a pan, add 70 grams boiled corn. Sauté for 8 - 10 minutes.
4. Remove from heat and keep aside.
5. On a plate, add 1 teaspoon paprika, 1 teaspoon sea salt, 1/2 teaspoon red chili, and 1/2 teaspoon lime zest. Mix well to combine and keep aside.
6. Cut the boiled eggs in half. Separate the yolks and transfer them to a bowl. Add 120 grams avocado, 60 grams onions, 1/2 teaspoon sea salt, and 2 teaspoons lime juice. Mash thoroughly with a fork.
7. Coat one side of each egg half with the prepared spice mix. Spread the mashed avocado mixture on top.
8. Top each egg with sautéed corn, feta cheese, jalapeño, and sprinkle some prepared masala.
9. Serve.