• Chilled glass bowl (medium)
  • 1 dozen hard boiled eggs (see note below)
  • 1 ripe avocado, halved lengthwise, seeded, flesh removed
  • ⅛ cup Gustare Habanero & Honey Balsamic
  • ⅛ cup Gustare Chipotle Extra Virgin Olive Oil
  • 1 tbsp. fresh lemon juice
  • ½ tsp. Dijon mustard (smooth)
  • 1 tbsp. fresh chives, finely chopped, plus ½ tbsp. for garnish
  • 1 tsp. sea salt
  • ½ tsp. white pepper
  • Quart-sized Ziploc plastic bag or disposable piping bag



Crack and peel each hard-boiled egg under cold, running water. Slice each egg in half lengthwise.


Scoop out the yolks and place in chilled glass bowl. Set the egg whites on a serving platter, cover with plastic wrap and refrigerate until ready to fill.


Combine avocado flesh with yolks and mash slightly. Add Habanero & Honey balsamic, Chipotle olive oil, lemon juice, mustard, chives, and seasoning, mixing until smooth.


Fill plastic bag with the mixture, seal and cut off about ½ inch of the corner (if not using a piping bag). Pipe evenly into egg white halves and sprinkle with remaining chives. Enjoy!


For the best hard boiled eggs, place eggs in saucepan and cover with cool water by 2 inches. Cover and bring to a rolling boil. Immediately remove from heat and allow to sit for 10 minutes. The result is a bright, yellow egg yolk that is tender, moist and delicious.

Products Featured In This Recipe