Deviled Eyeball Eggs

I have prepared deviled eggs for all sorts of parties, changing up the flavors and appearance depending on the event theme, and people go crazy for them. In this recipe, ripe avocado replaces most of the mayonnaise to color the eggs ghoulishly green. Lime, cumin and chili powder spice things up. Eggs that have been in your fridge for a couple of weeks are much easier to peel than fresh eggs, so plan accordingly.

Servings: 12 (2 pieces each)

Prep time: 30 minutes

Cook time: 12 minutes

12 large eggs

1 ripe, medium avocado

2 tablespoon mayonnaise

2 teaspoons lime juice

1 teaspoon Dijon mustard

1⁄4 teaspoon ground cumin

1⁄4 teaspoon salt

Freshly ground black pepper

1⁄8 teaspoon chili powder

24 slices black olives

Place eggs in a pot and cover with water. Bring to a low boil over high heat. Remove from heat, cover and let sit for 12 minutes. Transfer the eggs to a storage container in the sink and fill with ice and cold water to cool the eggs quickly and prevent discoloration. Peel the eggs and slice them in half lengthwise, wetting your knife occasionally to make smoother cuts.

Gently remove yolks and place them in a food processor (or a medium bowl). Arrange egg whites on a sheet pan lined with a paper towel.

Add avocado, mayonnaise, lime juice, mustard, cumin, salt, pepper and chili powder to the food processor or bowl and puree or mash until smooth.

Spoon filling into a small resealable plastic bag, pushing out the air, and refrigerate until ready to serve.

Right before serving (to prevent browning), cut 1⁄4 inch from either bottom corner of the bag. Twist the top of the bag to push all of the filling into one corner and fill the egg whites with the yolks.

Garnish with a sliced black olive and pistachio in the center. Sprinkle lightly with powdered food coloring to make the eyes “bloodshot.”

Per serving: 100 calories, 8 g total fat (2 g saturated fat), 186 mg cholesterol, trace carbohydrate, 6 g protein.

From Michelle Dudash