I know this is a bit of a stretch, but this is always a crowd pleaser. It’s basically devilled eggs, but done with avocado. It’s green and if you add a piece of pimento, quite holiday-ish looking.
12 hard boiled eggs, peeled
2 ripe avocados
1 garlic clove, crushed
1 Tbs olive oil
Tabasco sauce, to taste
Salt and pepper
Put two of the hard boiled eggs aside. Cut the 10 remaining eggs in half and carefully remove the yolks. Place the yolks in a large bowl.
Cut the avocados in half, remove the pit and scrape the flesh into the bowl with the yolks.
Add the garlic and oil to the bowl and mash together. Taste and adjust seasoning, adding salt and pepper as desired. Spoon or pipe the mixture into the egg whites.
Cut the remaining two eggs in half and remove the yolks. Finely chop the whites and the yolks, keeping them separate.
Sprinkle the filled eggs with the whites, then with the yolks. Place on a platter and serve.