Recipe by Chef Jacquie
4 hardboiled eggs, remove shells
1 peeled, pitted and mashed avocado
1 Tablespoon of chopped cilantro
1 Tablespoon of diced red onion
1-1/2 tsp minced seeded jalapeno pepper
2 teaspoons of fresh lime juice
1-1/2 Tablespoons mayonnaise
½ teaspoon salt
2 dashes of Tabasco sauce
2 teaspoons of Dijon-style prepared mustard
2 slices of cooked and crumbled pancetta
Cut hardboiled eggs in half, remove yolks and reserve whites for later.
In a mixing bowl combine add all ingredients, mix well.
Fill empty egg white halves with egg and avocado mixture.
Place in refrigerator to chill.
When ready to serve garnish with crumbled pancetta.