Deviled Eggs Remoulade

Instructions

1. 1

   Make the sauce first. In a bowl, combine all the ingredients except the olive oil and green onions. Add the oil in a thin stream while whisking. Stir in the green onions. Refrigerate.

2. 2

   Put the eggs into a saucepan and cover with an inch of cold water. Turn on the heat to medium. When the water comes to a boil, turn off the heat and remove the pan from the burger. Cover the pan and let the eggs sit in the hot water for 12-17 minutes, depending on the size of the eggs. (the bigger, the longer.) Remove the eggs and allow to cool.

3. 3

   Peel the eggs by first cracking the shell on the counter, in a few places. Then roll the egg on the counter while pressing down a bit. Begin peeling from the end with the depression in the white. Try to peel it in a spiral. (You won't be able to, but that motion will get the peel off most effectively.)

4. 4

   Slice the eggs in half lengthwise. Scoop out the yolks into a bowl. Set the whites aside.

5. 5

   Combine the yolks with the onions, celery, capers, mayonnaise, mustard, salt, and Tabasco. Mix well with a whisk (you can even beat it to fluffiness).

6. 6

   Load the mixture into a pastry bag and pipe it into the centers of the boiled egg whites.

7. 7

   Slice the avocados in half and remove the pit and skin. Slice the avocado about as thick as a quarter, but retain its shape. Fan out the slices on a plate and put the egg where the pit was.

8. 8

   Drizzle the remoulade sauce generously over everything and serve chilled. For an extra touch, a couple of boiled, peeled shrimp could be added.