Recipe: Guacamole Eggs (deviled eggs using avocado and lime juice)

GUACAMOLE EGGS

Flesh from 2 avocados
3 to 4 tablespoons lime juice (from 1 large or 2 small limes), divided use
1/2 teaspoon ground cumin
Salt and freshly ground black pepper (to taste)
2 scallions, white and light green parts chopped, darker green parts sliced for garnish
10 hard-cooked eggs, each sliced in half, yolk discarded

In a small bowl using a fork, mash the avocado, leaving small chunks if desired. Add 3 tablespoons of the lime juice, the cumin, salt and pepper to taste and the chopped scallion. Mix well, taste and add more lime juice if desired.

Fill each egg white half with about a tablespoon of the guacamole and top with the sliced scallion greens. Serve immediately. Refrigerate leftovers.

Picnic note: Bring the egg whites in one container and the guacamole in another. Fill the egg whites just before serving.

Makes 20 stuffed egg-white halves
Source: Bonnie Benwick, Stephanie Witt Sedgwick to the The Washington Post, July 2005