GUACAMOLE DEVILED EGGS  

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INGREDIENTS:  
6 whole eggs in the shell  
2 avocados - peeled, pitted, and mashed  
1 tablespoon chopped cilantro  
1 tablespoon minced green onion  
2 teaspoons minced seeded jalapeno pepper  
2 teaspoons fresh lime juice  
1/2 teaspoon salt, or to taste  
1 dash hot pepper sauce (e.g. Tabasco), or to taste  
1 teaspoon Worcestershire sauce, or to taste  
1 teaspoon Dijon-style prepared mustard  
1 pinch paprika  


DIRECTIONS:  
1. Place eggs in a saucepan and cover with cold water.  
Bring water to a boil and immediately remove from heat.  
Cover, and let eggs stand in hot water for 10 to 12  
minutes. Remove from hot water, cool, and peel. Slice  
eggs in half, and remove yolks to a mixing bowl.  

2. In the bowl with the yolks, combine the avocado,  
cilantro, green onion, and jalapeno. Stir in the lime  
juice, and season with salt, hot sauce, Worcestershire  
sauce, and mustard. Mix well, and fill empty egg white  
halves. Chill until serving. Sprinkle with paprika just  
before serving.  


Yield: 8 servings.