Guacamole Deviled Eggs

Ingredients

• 6 large eggs
• 2 ripe avocados
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1 tablespoon sour cream
• 1 tablespoon chopped cilantro
• 1 serrano or 1/2 jalapeño chile pepper, minced
• 1 tablespoon chopped chives or green onion

Directions

1. Start with the eggs: for deviled eggs that peel without a fight, steaming is the simplest route. Pour 1 inch of water into a saucepan and add a steamer basket; if you do not have one, you can still make it work right in the pan. Once the water boils, gently lower in 6 eggs, either into the basket or into the saucepan itself, and cover the pot. Time them for 15 minutes, then lift the eggs out and move them into icy cold water so they can cool. A pressure cooker works here, too.
2. When the eggs are cool, peel them carefully, then slice each one in half lengthwise. Set the halves on a serving platter. Remove the cooked yolks and put them aside.
3. Cut the avocados in half, remove the pits, and spoon the flesh into a bowl. Mash the avocado roughly with a fork. With your fingers, crumble one or two cooked yolks, meaning 2 to 4 halves, over the avocado. Save the remaining egg yolks for another use. Add the lime juice and salt, then stir in the sour cream. Mix in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
4. Spoon a generous scoop of the avocado mixture into the hollow of each hard boiled egg white. Finish with a small sprig of fresh cilantro or a little chopped chives.