Spring Hill Ranch Guacamole Deviled Eggs

• 6 large eggs
• 2 ripe avocados
• 2 teaspoons fresh lime juice
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped scallion or green onion
• 1 tablespoon finely minced seeded jalapeno
• 1/2 teaspoon kosher salt
• 1/2 teaspoon hot sauce (i.e.: "Frank's Red Hot", etc.)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon-style prepared mustard
• 2-3 pinches pico de gallo seasoning (or smoked spanish paprika) for garnish

1. Place the eggs in a saucepan and cover them with 1 inch of cold tap water. Over medium high heat, bring the water to a boil. Immediately remove the pan from heat, cover it, and let the eggs steep for 15 minutes. Place the pot in the sink and gently run cold water into it just until the eggs are cool enough to handle. Under very slowly running lukewarm water, peel the eggs. Slice the peeled eggs in half, and remove the yolks to a small mixing bowl.
2. Slice the avocados in half lengthwise and remove the pits. Spoon the avocado meat into the bowl with the egg yolks. Add the lime juice, then mash the avocadoes and yolks together until they are smooth. Add the cilantro, green onion and jalapeno and stir to combine. Season the filling with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill the empty egg white halves. Chill until serving. Sprinkle each with just a very little bit of pico de gallo just before serving.

eggs, avocados, lime juice, cilantro, scallion, seeded jalapeufo, kosher salt, hot sauce, worcestershire sauce, mustard, seasoning

Taken from food52.com/recipes/17867-spring-hill-ranch-guacamole-deviled-eggs (may not work)