These soft, scrumptious bites are a hit at Erin’s cocktail parties because they’re simply delicious. They take minimal time to make and they’re a perfect protein snack any time of day.




Skill level

Average: 5 (3 votes)


  • 6 hard-boiled eggs
  • 1 ripe avocado
  • 1 tsp mayonnaise
  • 1 tsp spicy mustard
  • ½ tsp garlic powder
  • pinch of salt and pepper
  • 1 tsp chilli flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Halve the eggs and remove yolks. Combine two of the yolks (save the rest for another treat) with avocado, mayonnaise, mustard, garlic powder and season well. Mash it all together and spoon into egg whites. Garnish with red pepper flakes and serve.


• You can adjust the flavours to make these great for kids. Swap mustard and garlic powder for lemon juice and sweet paprika and leave out the chilli. You can squash the spare egg yolks onto toast with a drop of mayonnaise or natural yoghurt and squeeze of lemon.


Recipe from The Forest Feast by Erin Gleeson, with photographs by Erin Gleeson. Published by Stewart, Tabori & Chang.