Stuffed Egg Tara Salad Recipe

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INGREDIENTS

6 large eggs, hard-boiled
125 g (4 oz) taramasalata
6 tomatoes, finely diced
1/2 cucumber, finely diced
1 small green pepper (capsicum), seeded and finely diced
and finely diced
1 avocado
1/2 quantity Lemon Vinaigrette,
black or red lumpfish and dill sprigs, to garnish

METHOD

Halve the eggs crossways, remove yolks and put into a bowl. Cut a sliver off the end of each egg white so they will stand up.
Add taramasalata to egg yolks and beat together. Spoon into the egg whites.
In a bowl, mix tomatoes, cucumber and pepper (capsicum). Peel avocado, cut in half and remove stone. Dice flesh and add to the bowl with the dressing; mix gently. Spoon onto a serving dish, then arrange the eggs on top. Serve garnished with a little lumpfish on each egg, and sprigs of dill.

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Stuffed Egg Tara Salad Recipe

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