California Avocado Angel Eggs

1. Cut the hard boiled eggs in half with a sharp knife (this will ensure nice even edges). Separate the yolks and whites. Place the white halves on a work surface.
2. Place the yolks in the bowl of a food processor and pulse on and off 8-10 times. Add the remaining ingredients and process till smooth, about 1 minute, scraping down the bowl half way through.
3. Scoop the filling with a spoon or fit a pastry bag with a large star tip and pipe the filling into the egg white halves.
4. Transfer eggs to a serving platter and serve immediately or cover lightly with plastic wrap and refrigerate until ready to use. (Can be made 2-3 hours in advance.)

*