6:00 AM
Avo Footballs
  • 1 1/2 water (for blanching)
  • 1 teaspoon salt (for blanching)
  • 1 teaspoon curly parsley
  • 1 cup extra virgin olive oil
  • 2 cups roasted red peppers
  • 1/2 cup extra virgin olive oil for Red Pepper Coulis
  • 20 large hard boiled eggs
  • 2 Avocados From Mexico peeled and pitted
  • 3 tablespoon Dijon mustard
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon parsley oil
  • 1 tablespoon TABASCO® brand Buffalo Style Hot Sauce
  • 1/2 red bell pepper finely diced
  • 3 oz. fresh lump crab meat
  • 2 tablespoon cilantro finely chopped
  • 5 oz. prosciutto baked until crisp and crumbled

Step 1

For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in 1 cup of olive oil until smooth.

Step 2

For Red Pepper Coulis: Drain roasted peppers and puree with oil. Pass through strainer, adding additional oil as needed to achieve a smooth consistency.

Step 3

Avocado Filling: Peel, split and separate hardboiled footballs (or eggs). In a food processor, pulse yolks until chopped fine. Add Avocados From Mexico, Dijon mustard, TABASCO® brand Buffalo Style Hot Sauce, chipotle powder, salt, and ground black pepper, pulsing until smooth. Add 1 tablespoon parsley oil for an enhanced green, parsley flavor (increase amount as desired). Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.

Step 4

For Each Avo Football: Pipe Avocado filling into three footballs (or egg white halves) and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper, and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro). Garnish plate (optional) with Parsley Oil and Red Pepper Coulis. This is the step that unlocks the dish’s appeal.