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Avocado Angel Eggs

1 dozen large hard-cooked eggs, peeled
2 ripe California avocados
1 tablespoon lemon juice
1/4 teaspoon coarsely ground garlic powder
2 tablespoons finely chopped shallots or green onions
2 teaspoons capers mashed, optional
Garnish: slivers of red, yel- low or green bell pepper

Slice each egg in half lengthwise, removing egg yolk. Use egg yolks in another recipe. Cut avocado in half and remove seed. Peel and cube.

In a bowl, combine avocado, lemon juice and garlic, mashing to blend.

Stir in shallots or green onions and capers, if desired. Fill each egg half with avocado mixture. (We thought we might not have enough filling, but there was an ample amount.) Garnish with bell pepper. Serves 24.

Nutritional information per serving: 35 calories; 2 grams protein; 1 gram carbohydrate; 3 grams fat; 1 gram dietary fiber; 0 cholesterol; 55 mg sodium.

The California Avocado Commission
--Tested by Nancy Anderson

Thursday, April 12, 2001

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