Boil eggs in boiling water for about 10 minutes until hard. Quench cold, put aside. In the meantime peel 1 onion and cut it into fine cubes. Peel 1 garlic clove and press it through a garlic press. Heat the oil in a pot.
Fry the onion and garlic in it. Drain the beans well and add them. Steam everything for about 20 minutes. Let cool down. Peel remaining onion and garlic and cut into fine cubes. Wash the parsley and pluck the leaves from the stems. Halve the avocado and remove the core. Remove the flesh from the skin and place in a bowl. Place the lemon juice, salad cream, onion, garlic and parsley in a high bowl and puree with a hand blender. Season to taste with salt and pepper.
Halve the avocado and remove the core. Remove the flesh from the skin and place in a bowl. Place the lemon juice, salad cream, onion, garlic and parsley in a high bowl and puree with a hand blender. Season to taste with salt and pepper. Peel the eggs, cut them in half and put bean puree on one half and a blob of avocado cream on the other half. Garnish the egg halves with bean cream to taste with lime wedges, lemon wedges and dried chilli. Garnish the egg halves with avocado dip with shrimps and parsley to taste
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