Green deviled eggs?! Yuk! Well, just place a plate of these on the buffett and wait for the first courageous sole to take one. All of a sudden the word will spread and they'll be all gone in just a few minutes! (Oh, and if you really want to, add a couple teaspoons of finely minced ham to the filling for "green eggs and ham"!) Drop me a note if you are at a high altitude (above 4,000 feet) and I'll give you some adjustments for hard cooking the eggs. —WileyP
fresh lime juice
finely chopped cilantro
finely chopped scallion or green onion
finely minced seeded jalapeño
hot sauce (i.e.: "Frank's Red Hot", etc.)
Dijon-style prepared mustard
pico de gallo seasoning (or smoked spanish paprika) for garnish
Place the eggs in a saucepan and cover them with 1 inch of cold tap water. Over medium high heat, bring the water to a boil. Immediately remove the pan from heat, cover it, and let the eggs steep for 15 minutes. Place the pot in the sink and gently run cold water into it just until the eggs are cool enough to handle. Under very slowly running lukewarm water, peel the eggs. Slice the peeled eggs in half, and remove the yolks to a small mixing bowl.
Slice the avocados in half lengthwise and remove the pits. Spoon the avocado meat into the bowl with the egg yolks. Add the lime juice, then mash the avocadoes and yolks together until they are smooth. Add the cilantro, green onion and jalapeño and stir to combine. Season the filling with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill the empty egg white halves. Chill until serving. Sprinkle each with just a very little bit of pico de gallo just before serving.