Devil's egg with avocado and chilli - A delicious breakfast!
Do not be fussy with the chili sauce when making Devil Eggs!
Ingredients
- 4 pcs egg
- 4 tsp room tempered butter
- 4 tsp dijon mustard
- 2 pcs avocado
- a few drops of tabasco
- bread
- chili sauce (Sriracha )
Devil's Egg is a classic. Here served with a little twist. The combination of eggs and chili is very good. When you also get the taste of delicious Dijon mustard, good butter and avocado, you may get a new favorite for the weekend breakfast. It's incredibly easy to make!
Step 1
Boil the eggs until they are hard-boiled and rinse in cold water. Remove the shell and divide the eggs in half with a sharp knife. Toss out the egg yolks with a teaspoon and put in a bowl.
Step 2
Crush the boiled egg yolks with a fork or run through a sieve for an even finer consistency and mix with 1 teaspoon room temperature good butter and 1 teaspoon Dijon mustard per egg yolk. Taste with a few drops of tabasco.
Step 3
Divide the egg whites and avocado into slices. Place neatly on a roll / slice of bread and place the egg mixture on top. Add the amount of chili as desired, but here it is important not to be a tingle :-) it should be a little spicy! Feel free to decorate with herbs. This is easy! Good breakfast.
