Ingredients

• 1 dozen hard-cooked eggs
• ½ ripe avocado
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon minced garlic
• 1 tablespoon fresh tarragon
• ½ teaspoon salt
• 24 fresh tarragon leaves
• Freshly cracked black pepper

Preparation

1. Halve the egg lengthwise and transfer the yolks to a small bowl. Set the egg while halves on a platter, cover, and refrigerate.

2. In a mixing bowl, mash the avocado well with a fork, then add the yokes and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt. Mix until smooth. You can also do this step using an electric mixer with a whip attachment. Taste and season accordingly.

3. Spoon or the mixture into a pastry bag fitted with a plain or a large star tip, then pip the mixture evenly into the egg white halves. Or, if you are bag-challenged, fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a tarragon leaf and a grind of freshly cracked black pepper or get creative with some bacon bits or even the "Everything But the Bagel" seasoning (Trader Joe's) for some added crunch!

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