Avocado angel eggs

MAKES 24 SERVINGS

1 dozen large, hard-cooked eggs, peeled

2 ripe avocados

1 tablespoon lemon juice

1/4 tablespoon coarse ground garlic powder

2 tablespoons shallots or scallions, finely chopped

2 teaspoons capers, mashed (optional)

Slivers of red, yellow or green bell peppers, for garnish

Slice each egg in half lengthwise, removing egg yolks. (Use egg yolks in another recipe.)

Cut avocados in half and remove seeds; peel and cube. In bowl, combine avocado, lemon juice and garlic powder, mashing to blend.

Stir in shallots or scallions and, if desired, mashed capers. Fill each egg white with avocado mixture. Garnish with bell pepper slivers. Serve.

California Avocado Commission

Nutrition facts per serving: 63 calories, 5 g fat, 1 g saturated fat, 106 mg cholesterol, 2 g carbohydrates, 3 g protein, 41 mg sodium, 1 g fiber