angelled eggs

So it is now only one more sleep until I hit the sunny shores of Tunisia for a well deserved three-day lie-on-the-beach/pool/bed/recliner holiday. Being as ridiculously geographically challenged as I am (I don’t think I’ve ever taken a geography lesson. I vaguely remember having to take Social Studies in Year 9, which in all effects and purposes should cover geography and history, but all I remember from that class was an unhealthy obsession with all things Egyptian, and an even unhealthier obsession with Stargate and pondering the gender identity of Jaye Davidson – the jury’s still out on that one), up until about a month ago, I thought Tunisia was in Europe. Anyway, Google Maps told me otherwise. Tunisia is actually in Northern Africa, right up there next to Algeria and Morocco, and a stone’s throw from Italy’s south coast. At least it’s close to Europe. There was a time when I thought the Caribbean was in Africa. Shame.


So now that we’ve established Tunisia is in North Africa, at least I now know where I am going. I am working on my geographical knowledge though – I played Facebook’s Where I’ve Been quiz for months to increase my spacial awareness of the countries around the UK before we moved here so that I would appear to be less of a numpty than I actually am. It might have worked, but only a tiny bit.

Anyway, what has all this got to do with America’s National Egg month, you ask? Nothing really. But I’d like to think that despite being geographically challenged, I am actually extremely culi-culturally aware, and willing to celebrate traditions that aren’t even my own! Did you buy that? Hah! I hope not. I just need an excuse to celebrate something – anything – to do with food, and hey if it’s in a-whole-nother continent, so be it! (Just you wait til World Egg Day in October…)

So anyway, I borrowed this recipe from TheDeliciousLife, and it is absolute gold, so I am sharing it here with you. My recipe is probably simpler, only because I’m more retarded in the kitchen, but hey, I thought they tasted pretty good! Aside from the boiling time, it literally takes 5 minutes to whip up this adorable and scrumptious (not to mention full of protein-packed healthiness) snack!

Angelled eggs
6 large free range eggs, hard boiled and halved length wise
1-2 tablespoons of seeded mustard
2-3 tablespoons of natural fat free yoghurt
1 large ripe avocado, diced
Half of a medium salad onion, diced very finely
  1. Boil the eggs perfectly (this is how TheDelicious does it). I prick the eggs on the blunt end (as opposed to the pointy end, obviously) with an egg pricker (and sometimes those eggs are so damn perfectly round that I just can’t tell which is the blunt end). Bring the water to boil and carefully lower the eggs into the pot, and boil for 24 minutes (that’s 4 minutes per egg for the mathematicians). I think I might try TheDelicious’ method next time.
  2. Let cool and peel. Halve the eggs length wise and remove the yolks.
  3. Place half the yolks in a bowl and add 2 tablespoons of yoghurt and 1 heaped tablespoon of seeded mustard. Mix thoroughly and add pepper to taste. Scoop mixture into 6 of the egg halves.
  4. Place the diced avocado in a bowl and add 1 tablespoon of yoghurt and the salad onion. Mix thoroughly and add pepper to taste. Scoop this mixture into the remaining 6 egg halves.
  5. You can use a mixer if you prefer a smooth filling.
Makes 12 angelled eggs.

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