Use the sunflower seed spread with sun-dried tomatoes and basil to prepare this dish.
Time to make 30 minutes
Number of servings 4-5
Hint: Eggs should be cut fast with a big and very sharp knife. Careful and gentle cut could crush the shells.
Hard-boil and cool the eggs. Cut them alongside with a very sharp knife (together with shells – do not peel them!). Carefully remove the egg halves from their shells and chop them. Peel the avocado, chop into small dices and sprinkle with lemon juice. Cut the radishes into half slices. Combine all the ingredients, add watercress or sprouts, leaving some of them aside for decoration. Mix everything thoroughly with the spread, season to taste with salt and black pepper if necessary. Put the prepared filling into empty egg shells and decorate with sprouts.
8-10 eggs 2 packagings Sunflower Seed Spread with Dried Tomatoes and Basil 1 avocado lemon juice (1/2 lemon) 1 bunch radishes fresh watercress or sprouts (e.g. leek or radish sprouts) salt black pepper