Yield: 12 servings
1-1/2 quarts water for blanching
salt for blanching
1 bunch curly parsley
1 cup extra virgin olive oil
Red Pepper Coulis
2 cups roasted red peppers
1/2 cup extra virgin olive oil
12 large hard-boiled eggs
1 Avocado From Mexico peeled & pitted
2 tablespoons Dijon mustard
1/4 teaspoon chipotle powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper ground
1 tablespoon Parsley Oil
1/2 red bell pepper finely diced
3 ounces fresh lump crab meat
2 tablespoons cilantro finely chopped
5 ounces prosciutto baked until crisp and crumbled
For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
For Red Pepper Coulis: Drain roasted peppers and puree with oil. Pass through chinois, adding additional oil as needed to achieve a smooth consistency.
Avocado Filling: Peel, split and separate hard-boiled eggs. In a food processor, pulse yolks until chopped fine (do not over-process). Add flesh from Avocados From Mexico and remaining ingredients, pulsing until smooth. Add 1 tablespoon Parsley Oil for enhanced green color and flavor (increase amount as desired). Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.
For Each Serving to Order: Pipe Avocado Filling into three egg white halves and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro). Garnish plate (optional) with Parsley Oil and Red Pepper Coulis.
This recipe courtesy of the American Egg Board and Avocados From Mexico