Avocado Angel Eggs
1 dozen eggs
2 ripe California avocados, medium
1 teaspoon capers
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon paprika
6 black Nicoise olives, diced
Boil the eggs for three minutes. Peel and slice each egg in half lengthwise.
Remove egg yolks and place the egg white halves on a serving platter. Puree
avocados and fold in minced shallots, mashed capers and lemon. Pipe mixture from
a pastry pipette bag or spoon mixture into the egg whites. Garnish with a
sprinkle of paprika and diced olives.