Serving Size: 6

Ingredients:

• 6 large eggs
• 2 ripe avocados
• 1 tablespoon lime (or lemon) juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder (optional)
• 1 tablespoon chopped chives or green onion

Optional Add-Ons:

• 1 tablespoon chopped cilantro — blended into filling
• 2 tablespoons finely chopped sweet pickle/gherkins — blended into filling
• 1/4 cup bay or salad shrimp — garnish tops of deviled eggs

Directions:

1. Hard boil the eggs:
   Gently place 6 eggs directly in a pot and fill with water until submerged about 1/4 inch. Bring to a boil and then set your timer for 6 minutes. Remove eggs and set in icy cold water to cool.
2. Prep the eggs:
   Once cooled, carefully peel the hard boiled eggs and cut them in half lengthwise. Arrange on a serving platter. Scoop out the cooked yolks and set aside.
3. Make the filling:
   Cut avocados in half and remove the pit. Scoop out the avocado flesh and place in a bowl. Mash with a fork. Add egg yolks and mash, then stir until creamy. Sprinkle with lime juice and salt. Stir in pepper, chili powder and any other filling add-ons.
4. Fill the egg halves:
   Scoop a generous spoonful of the avocado/egg mixture into each well of the hard boiled egg whites (or use a piping bag to pipe the filling onto the hard boiled egg whites). Top with a small sprig of fresh cilantro, chopped chives and/or any other optional add-on toppers.

Approximate Nutrition (Base Recipe):

Calories 239, Total Fat 20g, Total Carbs 10g, Dietary Fiber 5g, Protein 8g