Stuffed eggs with avocado

Here's my version of stuffed eggs served with avocado and chives.

Ingredients

• Eggs - 12 pieces
• Ripe avocado (peeled) - 1 pc.
• Light mayonnaise - 1/2 cup
• Dijon mustard - 1 tbsp l.
• Pickle or pickle with capers - 1 tsp.
• Ground black pepper - 1/8 tsp
• Hot sauce - 1 drop
• Chives (chopped) (optional)
• Lemon juice - 1 tsp

Directions

1. Put the eggs in a saucepan and cover with cold water, bring to a boil over high heat, cover and immediately remove from the stove. Let the eggs stand in boiling water for 15 minutes and then cool in ice water. Peel the boiled eggs and cut in half. Remove the yolks and put in a bowl, set the whites aside.
2. Mash the yolks with a fork, add mayonnaise, mustard, pickle, black pepper and hot sauce, mix well.
3. Cut the avocado into about 0.5 cm pieces and sprinkle with lemon juice.
4. Fill the halves of the whites with crushed yolks, and put one piece of avocado on top and sprinkle the stuffed eggs with chives (optional). Chill the stuffed eggs in the refrigerator for about 3-4 hours before serving.