Deviled eggs with avocado

Ingredients:

• 12 large eggs
• Half a ripe avocado, pitted and peeled, mashed into a puree (about 0.5 cups)
• Juice of 1 lime (about 5 tsp)
• 2 tbsp sour cream
• 1 teaspoon chopped fresh cilantro + 24 small leaves for serving
• Cayenne pepper for serving
• Sea salt flakes for serving

Preparation:

1. Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Carefully lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Remove the eggs with a slotted spoon and transfer them to the ice water to cool completely, about 5 minutes.
2. Peel the eggs, halve each lengthwise, and separate the yolks from the whites. Place the yolks in a food processor, and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro, and 1 teaspoon of coarse salt to the yolks and beat until smooth and light.
3. Spoon the filling into the indentations of the egg whites, then sprinkle each egg lightly with cayenne pepper and a pinch of sea salt. Garnish with a cilantro leaf and serve immediately, or cover and refrigerate. Store for up to 6 hours.