Eggs with avocado filling
8 hard boiled eggs
150 g avocado (5.2 oz)
3 tblspoons lemon juice
2 tblspoons olive oil
1 red pepper
salt and pepper
Peel and half the eggs lenghtwise. Take the yolks out.
Peel and dice the avocado. Add the yolks, lemon juice, olive oil, salt and pepper and puree everything in a blender.
Transfer the mixture in a pastry bag and fill the egg white halves.
Decorate with chopped red bell pepper and parsley leaves.