Deviled eggs with avocado and foie gras

Ingredients

• 6 eggs
• 1 ripe avocado, peeled and pitted
• 50 g foie gras terrine
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Chopped chives, to garnish

Step-by-step preparation

1. Boil the eggs for about 10–12 minutes. Once cooked, take them out of the hot water and cool them in cold water.
2. Peel the eggs and cut them in half. Remove the yolks and put them in a bowl.
3. Add the avocado and foie gras terrine to the bowl and mix well until smooth.
4. Add the mayonnaise, Dijon mustard, lemon juice, salt and pepper and mix well.
5. Fill the egg whites with the avocado, foie and yolk mixture using a spoon or piping bag.
6. Garnish with chopped chives and serve cold.