Avocado Angel Eggs

1/2 dozen large hard cooked eggs, peeled
1 ripe California avocados
1.2 Tbsp lemon juice
1/8 Tbsp coarse ground garlic powder
1 Tbsp finely chopped shallots or green onions
1 tsp capers mashed, optional
Garnish, slivers of red, yellow or green bell pepper

Slice each egg in half lengthwise removing egg yolks. Use egg yolks in another recipe.

Cut avocado in half and remove seed. Peel avocado and cube.

In bowl combine avocado, lemon juice and garlic mashing to blend. Stir in shallots or green onions and capers, if desired.

Fill each egg white with avocado mixture. Garnish with bell pepper. Serve.

Servings: 12
Nutrients per serving:
calories 35; protein 2g; carbohydrates 1g; fat 3;
dietary fiber 1g; cholesterol 0mg; sodium 55 mg.

Source: California Avocado Commission