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RICH AVOCADO DEVILED EGGS
Ingredients:
Dozen hard-boiled eggs, peeled and halved
1/2 to whole ripe avocado, depending on size
2-3 tbls sour cream
Salt and pepper to taste
1-2 tbls chopped fresh tarragon
Garlic clove, crushed through press
Directions:
In a rounded bowl mash 1/2 large or 1 small avocado until creamy. Add yokes and crush until blended into a smooth paste. Add sour cream, chopped tarragon, garlic, salt and pepper. If mix is too stiff, add more sour cream. I go fairly heavy on the freshly ground black pepper and tarragon. Use a teaspoon to put dollops of mixture into egg-white halves, apportioning evenly.
A word of caution - when you make these eggs, you can boil the eggs and shell them the day before but wait to prepare the filling the day you want to serve them, as the avocado will darken and the flavors will fade. Well worth the trouble as they are lush when eaten freshly made.
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