Instructions

1. Put the eggs in a bowl of cold water. Bring to the boil, turn off the heat, cover and rest for 6 minutes. Drain the eggs and put them in a bowl of cold water.
2. After 15-20 minutes, peel the eggs, then cut them in half lengthwise. Remove the yolks into a mixing bowl.
3. Cut the avocado in half, remove the stone, then spoon the flesh into the bowl. Mash the egg yolks and avocado with a fork until you get a textured paste. Add the lime/lemon juice, paprika/cayenne and salt, and combine. Season to taste, then mix in the chopped herbs. Taste and adjust the seasoning, heat to your liking.
4. Fill the egg white halves with the avocado mixture.
5. Cut thin strips of a red bell or tomato flesh and trim them to look like horns. Place 2 “horns” into each stuffed egg.
6. Serve at room temperature.