Avocado Stuffed Eggs

It just so happens that it has been quite a few years since my last Easter in Poland, and even if here in Spain many traditional dishes are prepared during Holy Week, they are not even a little bit similar to Polish ones. In Spain, Holy Week is marked by processions throughout the country, and when it comes to food there are, above everything, verities of sweets: torrijas, leche frita, rosquillas or hojuelas. Besides, there are all kinds of dishes with cod in the main role – the most traditional one is potaje de vigilia, which is a kind of thick soup with cod, spinach and chickpeas. So, in order to feel a little Polish Easter, in the week before Holy Week, I normally prepare stuffed eggs (this year I’ve made avocado stuffed ones), one of the traditional Easter cakes or – like yesterday – a soup made from fermented whole rye flour called żurek. Apart from trying out the recipe for stuffed eggs I encourage you to follow My Spanish Taste on instagram, where I’ll try to add – this is my plan:) – photos from Spanish (or in fact Catalan – Canarian) Holy Week:).

Ingredients (serves 2):

2 hard-boiled eggs

1/2 or 1/4 (if large) avocado

1 anchovy fillet

1 tablespoon olive oil

1 teaspoon lemon juice

salt and freshly ground pepper

chopped chives

Method:

Cut the hard-boiled eggs in half lengthwise or cut their tops, until you reach the egg yolk – see photo below. Put the yolks into a bowl. Add avocado, lemon juice, olive oil, finely chopped anchovy and chives. Using a fork, mush up all ingredients into a smooth paste. Season with salt and pepper.