Eggs stuffed with avocado mousse, mustard and watercress. Eggs with avocado mousse - an idea for Easter breakfast and more

The sowing cress is commonly called "cress" in Poland, but this name refers to a separate type of plant. But it's just a curiosity, because we probably won't change our habits, and the pepper will still be a watercress.

Crewberry... I often look for information about one of the ingredients when preparing the introduction to a recipe. Especially when the recipe is trivially simple. This time I wanted to emphasize the health benefits of watercress. I already know that it contains a lot of vitamins (A, B1, B2, B3, B5, B6, B9, C, E and K) and minerals (calcium, iron, magnesium, manganese, iodine, phosphorus and potassium), but I didn't know that cress is actually the common cress.


  • 6 eggs
  • 1 avocado
  • 1 tsp spicy Dijon mustard
  • 2 teaspoons of lemon juice
  • salt
  • pepper
  • cress, or garden cress


  1. Cook hard-boiled eggs for about 8-9 minutes, cool, peel and cut in half.
  2. Take out the yolks, put them in a bowl, and put the whites on a plate.
  3. Add the avocado pulp, mustard, lemon juice to the yolks, season with salt and pepper.
  4. Mix everything thoroughly with a fork and mix until you get a uniform mousse.
  5. Avocado mousse and egg yolks are applied to the whites in place of the yolks, for a better effect we can use a pastry bag.
  6. Stuffed eggs sprinkle with cress leaves.

also check

Easter jelly with chicken and turkey baba


Thyme tartlets with avocado, quail egg, and salmon


Baked sandwiches of toasted bread with cheese, chorizo ​​and avocado


Tear-off bread - yeast wreath for the Easter table



add comment

Your email address will not be published.