Avocado and Cilantro Deviled Eggs

Suggested Piece: Small Skillet

Ingredients
6 eggs

1 ripe avocado
½ tsp. lime juice
1 tbsp. red onion (#1 cone)
1 tbsp. finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
½ tsp. salt

Directions

Hard cook 6 eggs in Small Skillet. Let cool. Cut cooked eggs in half lengthwise, remove yolks, and put into a medium bowl. Put egg halves onto a platter and put into the fridge. With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine. Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.