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Eggs

Kat's Avocado Angel Eggs

1 dozen eggs
2 ripe California avocados
1 teaspoon capers
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon paprika
6 black Nicoise olives, diced


1. Boil the eggs for three minutes. Peel and slice each egg in half lengthwise. Remove egg yolks and place the egg white halves on a serving platter.

2. Puree avocados and fold in minced shallots, mashed capers and lemon. Pipe mixture from a pastry pipette bag or spoon mixture into the egg whites.

3. Garnish with a sprinkle of paprika and diced olives

The only rock I know that stays steady, the only institution I know that works, is the family.

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