The first thing is to hard boil the Free Range Egg (3), I like to cook mine for 20 minutes so the yolks are fully cooked, you don’t want runny yolk for this recipe.
Once their cooked and cooled down, peel them carefully not to break the white and set them aside. Using a knife cut each egg lengthwise trying not to break the white
Using a teaspoon pop or scoop out each yolk carefully and set aside. Here is when having a hard yolk is helpful because they will scoop out very easily without breaking the whites.
Once you have all the yolks add them to a food processor with Avocado (1/2), Greek Yogurt (1 1/2 tablespoon), Salt (to taste), Ground Black Pepper (to taste), Cayenne Pepper (1 pinch), Smoked Paprika (1 pinch), Lime (1/2), and Caster Sugar (1 teaspoon) and blitz until getting a smooth cream. If you don’t have food processor you can also use a fork for a rougher But equally delicious mix.
Once the mix is done start to fill each egg white using a teaspoons or a piping bag if you have one.
Chopped some Fresh Parsley (1 handful) and Fresh Cilantro (1 handful) leaves to sprinkle on top of the eggs for extra freshness and decoration.