INGREDIENTS:
- 8 large eggs
- 1 medium beet, cooked, peeled
- ¼ cup cream cheese
- 1 ripe avocado
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- Salt and pepper to taste
- Edible gold leaf or fresh herb to garnish
DIRECTIONS:
- Cook the eggs in boiling water for 12 minutes.
- Drain and run cold water over eggs for at least 5 min.
- Let sit in cold water another 10 min until well chilled.
- Peel and split in half, separating yolks and whites.
- Chop beet roughly.
- In food processor combine yolks, beet, and cream cheese until smooth.
- Season with salt and pepper.
- Set aside.
- In a clean food processor combine avocado, garlic, olive oil, and lime juice until smooth.
- Season with salt and pepper.
- Pipe beet mixture into egg white halves.
- Pipe avocado mixture on top of beet mixture.
- Garnish with gold leaf or herbs.
