Huevos Diablo - Spicy Devild Eggs with Avocado

We love deviled eggs, and they are so straightforward to make - but don't overcook the egg or you will have tough whites and green, sulphurous yokes - yuk. This approach to lightly cooking the egg is from Jacques Pépin - a master egg cooker. Lots of other things go well with deviled eggs - like chopped cooked shrimp, capers or maybe chopped mini dill gherkins. Use a good mayo and feel free to add a robust curry powder - always welcome.12 eggs
1 ripe avocado
1/2 tsp chili powder
1 tsp Tabasco or other hot sauce, or to taste
1/2 tsp dill
Salt and freshly ground pepper to taste
1 Tbsp lime or lemon juice
1/4 cup good real mayonnaise

Bring 6 cups water to a boil in a pot. If you have one, use a push pin a pierce a tiny hole in the platter side of each egg. Submerge eggs in boiling water, return to a boil, reduce to just under a boil and start timer for 10 minutes. Eggs cooked this way keep a soft white and the yoke is still moist, never dry and green and sulfurous.

After 10 minutes, remove eggs from heat, drain hot water and refresh with cold water. Ad a few cups of ice If possible,otherwise change the water a few times to cool the eggs down as fast as possible. Drain the water and shake the pot to crack the eggs. Peel the eggs and slice in half lengthwise. Flick the yolks out into a small bowl and add everything except the avocado. Set egg whites aside. Using a fork, whip everything together to make a fairly smooth filling.

Cit the avocado in half lengthwise. Remove the pit and skin. Dice carefully into 1/4-inch pieces. Gently fold avocado into yolk filling. Carefully spoon filling into egg whites, distributing evenly. ,place yolks on a serving platter and sprinkle with additional chili powder.