Made these up on the fly Sunday to go with a themed brunch and they're going to be my new go-to for deviled eggs. Best I've ever made or eaten.
12 hard boiled eggs
1 large, ripe Haas avocado
Juice of approx 1-1/2 to 2 limes
zest of 1/2 lime
1 tsp onion powder
1/2 tsp garlic powder
1 tsp white sugar
S&P to taste
small amount of roasted red peppers, chopped very fine (optional)
Separate eggs. Put yolks, avocado, zest and spices into food processor with sugar and the juice from one lime. Process while adding juice as necessary until a smooth, fluffy paste forms. (Make sure it will still hold stiff peaks. I used all the juice from two racquetball sized limes.) S&P to taste - I used about 1/2 tsp kosher salt and 5 or 6 grinds of black pepper.
Remove from work bowl and fold in small amount of peppers. The idea is to have the occasional red spot for visual interest. Pickled or fresh jalapenos would probably also be good, but I haven't tried.
Pipe into egg white. Overfill; there will be plenty of filling. Leftover filling would be an awesome sandwich spread.
They are fresh and rich, bright green (as long as your avocado is) and stay that way. At the brunch of 9 people, they were gone within half an hour.
Each half egg should have about 60 Calories.