6 large farm eggs, room temperature, preferably over a week old (they peel better)
1 medium ripe avocado
1 Tablespoon dijon mustard
1 large scallion, thinly sliced, divided
1 teaspoon green thai curry paste, optional*
Juice of 1/2 a medium lemon
Salt and fresh ground pepper, to taste
Sliced jalapeño for garnish (optional)
Serves 6
Fill a medium sauce pot with about 5 inches of water and bring to a boil. Using a large spoon- gently lay the eggs into the water, placing them directly onto the bottom of the pot. Boil for 11 minutes and then drain, shaking the pot as you do so to crack the shells. Fill the pot with ice water and allow the eggs to cool completely.
When they are cooled, tap the shell against the counter or side of the sink and peel under gently running water. Be sure to get under the membrane that is between the shell and the egg to leave the whites intact.
Slice the eggs in half the long way and gently remove the yolks. If the whites have some yolk on them rinse them lightly and set aside. Add the yolks and remaining ingredients (reserving 1/4 of the green onions for garnish) to a food processor and blend until smooth. Taste and adjust seasoning and curry if necessary.
Scoop the filling out and place in a small ziplock bag, pushing the filling to one corner. Trim 1/2 inch from the corner of the bag. Place the whites inside up and pipe the filling into the hole of the whites, being sure to divide evenly. Top each egg with a few of the sliced scallions and a slice of jalapeño. Carefully transfer to a plate and serve.
Tips & Notes~
Boil the eggs a day ahead and store in the refrigerator.
Omit the curry if you do not want them to be spicy.
*Some Thai curry has shrimp paste in it. For a veggie option: Thai Kitchen brand from most regular grocery stores is your answer.
