I find making Deviled Eggs very satisfying. I know I'm weird, but slicing open a perfectly hard cooked egg makes me cheer "Yay!" every time. If I'm making a dozen- those 12 "Yays" guarantee a great day.

Variations on deviled eggs are limited only by your imagination and condiment/spice supply. Here, I added avocado, cumin and lime to the eggs to stand up to the lime, cilantro marinated grilled shrimp.

Here's what you'll need:

eggs, 6, hard-boiled
shrimp, 12 peeled and deveined
cilantro, fresh, small bunch
1 lime, juiced
cumin, 1 tsp
mayonnaise, 1/4 cup
Dijon mustard, 2 tsp
avocado, 1/2
vinegar, 1 tsp
salt & pepper
hot sauce, we like Outerlimits jalepeno & lime

For the eggs:

Place eggs in a single layer in a large pot. Cover with water by 1 inch. Bring the water to a simmer over high heat. Remove from heat. Cover and let stand for 10 minutes.

Let cool and then peel. Slice eggs in half and gently remove the yolks into a bowl.

Add avocado, juice from half a lime, cumin, mayonnaise, Dijon mustard, vinegar, hot sauce, salt & pepper and mash. I used a hand blender to get it very smooth, but mashing works too. Taste and adjust seasoning.

Pipe or scoop into the egg white halves. I placed these on a bed of spinach, only because I don't own one of those fancy egg plates-with the little egg shaped depressions. The spinach prevents the eggs from rolling away.