Avocado Easter eggs

1. Cut the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon and put in the blender or in the bowl of the hand blender. Press the garlic and add with the lime juice. Blend to create a smooth mousse. Season with salt and pepper.
2. Fill the avocado skin shells with the avocado mousse.
3. Divide the crème fraîche over 3 bowls. Add a few drops of dye to each bowl. Stir well to mix the colour evenly. Scoop the coloured cream fraîche into the piping bags or zip lock bags. Cut away the tip ( or corner) and pipe the cream onto the moiuse to decorate.

4. Tip: Prefer vegan? Replace the cream fraîche with egg-free mayonnaise.

Serving tip: Serve with slices of toast to dip into the mousse. In this case, the recipe is no longer gluten-free.
The recipe then is no longer glutenfree.