Cinco De Mayo Style Deviled Eggs
* 1 dozen eggs
* 1 ripe avocado
* juice of 1 lime
* 1 egg yolk
* 1 teaspoon Tabasco
* pepper, to taste
* Sprinkle of Paprika
* OPTIONAL: 1 tbsp non fat cottage cheese or Greek yogurt
1- First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, even adding ice to keep the water really cold. (This helps separate the shells from the egg white)
2- Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and dispose all but one. Arrange the egg white halves in dish or in egg carton to be transferred to dish after.
3- Using a fork, mash up the avocado, Tabasco, 1 egg yolk, pepper, lime and cottage cheese or Greek yogurt (if you are using it).
4- Spoon guacamole mixture into the egg white halves. Sprinkle with paprika.