Devil's eggs with avocado

Ingredients:

• 12 large eggs
• 0.5 cup mayonnaise
• Grated zest of 1 lemon + 2 tbsp. l. lemon juice
• 1 tbsp. yellow mustard
• 1/4 teaspoon coarse salt
• 1/4 tsp ground black pepper
• 1 avocado, diced
• Watercress leaves for serving

Preparation:

1. Fill a large saucepan with water and bring to a boil. Using a ladle, carefully lower the eggs one at a time into the water. Reduce heat to a simmer and cook for 10 minutes. Drain.
2. When the eggs are cool enough to handle, peel them. Cut each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut side up, on a serving platter.
3. In a food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper, and avocado. Blend until smooth, then transfer to a resealable plastic bag. Snip off one corner of the bag and pipe the mixture into the egg whites. Garnish with watercress. Serve immediately or cover and refrigerate until ready to serve.