Mexican Stuffed Eggs

An unusual combination of egg, green pepper, avocado and prawns or shrimps, Mexican Stuffed Eggs may be served as a refreshing appetizer or as part of a cold buffet. Serve on a bed of lettuce leaves, garnished with sliced tomatoes and olives.

6 hard-boiled eggs

1 medium-sized avocado, peeled, stoned and chopped

1 small onion, finely minced

1 small green pepper, white pith removed, seeded and finely minced

4 oz. prawns or shrimps, shelled, deveined and finely chopped

1 teaspoon lemon juice

1 teaspoon wine vinegar

2 teaspoon salt

2 teaspoon black pepper { teaspoon cayenne pepper

1 tablespoon chopped fresh parsley

Slice the eggs in half, lengthways, and scoop out the yolks. Set the egg whites aside. Using the back of a wooden spoon rub the yolks and the avocado flesh through a fine nylon strainer into a medium-sized mixing bowl. Stir in the onion, green pepper and chopped prawns or shrimps. Add the lemon juice, vinegar, salt, pepper and cayenne, mixing well to blend.

With a teaspoon, generously stuff the egg white halves with the mixture. Arrange the stuffed eggs on a serving dish.

Sprinkle with the parsley and chill the eggs in the refrigerator for 30 minutes before serving.

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