Keto South African Brunch Delight: Biltong & Avocado Stuffed Eggs with Paprika Feta Spread

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large eggs
• 1 cup crumbled feta cheese
• 1 tsp smoked paprika
• 1/2 cup chopped biltong (beef jerky)
• 2 ripe avocados, pitted and sliced
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper, to taste
• Fresh parsley leaves, for garnish
• Olive oil, for drizzling

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat. Once boiling, reduce heat to medium high and cook for 6 minutes. Remove from heat and let sit for 3 minutes.
2. Meanwhile, in a bowl, combine crumbled feta cheese, smoked paprika, salt, and pepper. Mix well to create the Paprika Feta Spread.
3. Prepare an ice bath by filling a large bowl with ice and water. Carefully transfer boiled eggs into the ice bath to stop the cooking process. Allow them to cool for 5 minutes.
4. Peel the cooled eggs and carefully slice each egg in half, lengthwise. Remove yolks and set aside.
5. Place the empty halved egg whites on a serving platter. Spoon the Paprika Feta Spread into each egg white half, pressing down gently.
6. Top each stuffed egg with sliced avocado, then sprinkle crumbled biltong over the top. Drizzle with lemon juice and a bit of olive oil. Season with salt and pepper, to taste.
7. Garnish with fresh parsley leaves and serve immediately.

Chef’s Insight

This dish showcases a perfect balance of flavors and textures, combining the smoky, salty notes of biltong and feta cheese with the creaminess of avocado. The eggs provide a satisfying mouthfeel, while the paprika adds warmth to this South African-inspired brunch delight.

Notes

For an extra touch of flair, consider using different colored eggs or serving on a themed platter to enhance the overall aesthetic appeal.