12 thin red bell pepper strips for horns and tails
Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks into a medium bowl.
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.
Stir in cilantro.
Fill the egg white halves with the avocado mixture.
Trim the red bell pepper strips to look like horns and tails, stick 3 into each egg arranged in a triangle.
Cover and refrigerate until serving.
Optional: adding a crackle effect to the eggs
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.
Let eggs boil for 5 minutes, turn off heat, let eggs sit in the blueberry water for 10 minutes more.
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.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.