• 6 hard boiled eggs, peeled
  • 1 ripe avocado
  • 2 Tbsp Shamrock Farms Sour Cream (Use coupon: click here to save $1 on any 2 Shamrock products)
  • 1 tsp. fresh lime juice
  • ½ tsp. hot sauce (sriracha)
  • 1/8 tsp salt
  • 2 Tbsp minced cilantro
  • 12 thin red bell pepper strips for horns and tails
Cooking instructions
  1. Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks into a medium bowl.
  2. Smash the egg yolks and avocado with the back of a fork until mostly smooth. Add the lime juice, sour cream, hot sauce, and salt and stir to combine.
  3. Stir in cilantro.
  4. Fill the egg white halves with the avocado mixture.
  5. Trim the red bell pepper strips to look like horns and tails, stick 3 into each egg arranged in a triangle.
  6. Cover and refrigerate until serving.
  7. Optional: adding a crackle effect to the eggs
  8. Place 6 eggs and 1 cup frozen blueberries into a small pot. Cover eggs with water, cover pot and bring to a boil over high heat.
  9. Let eggs boil for 5 minutes, turn off heat, let eggs sit in the blueberry water for 10 minutes more.
  10. Remove eggs, one at a time, gently press and crack the shell with the back of the spoon. Place cracked eggs in a bowl and add the blueberry water. Allow the eggs to cool to room temperature then chill for 6 hours or overnight.