In Search of The "Perfect" Breakfast Muffin!

Well, it's back to the kitchen again, this time to try and come up with a delightful new muffin!  As I sit and contemplate all of the delicious varieties of muffins, I remember my sweet potato muffin from a few months ago, and decide to try a variation to share today!  Instead of using grated raw sweet potatoes (like in my Sweet Potatoes Strike Back post), this time I am using a delightfully roasted and mashed white sweet potato, added in to a flavorful apple muffin, to create the perfect light and fluffy texture! This is a simple recipe, sure to be enjoyed by family and friends alike, and is a great start to the day!  Sweet potatoes, apples, oats, maple and spices = DELICIOUS!

Ingredients:
1 medium sweet potato (I used a white sweet potato today, but you can use any variety), baked and mashed
2 Large Granny Smith apples, chopped (peels and cores removed)
2 eggs
1/2 cup mild olive oil
3/4 cup milk
3/4 cup maple syrup
2 Tablespoons cinnamon, ground
1 1/2 teaspoons nutmeg, ground
1 teaspoon ginger, ground
1/2 cup oats (old fashioned)
2 cups flour, unbleached
1 teaspoon sea salt
2 teaspoons baking powder

To prepare:
1. Preheat oven to 350 degrees.  Prepare a large 6 cup muffin pan by spraying lightly with cooking spray (or use a normal size 12 cup muffin pan). Set aside.
2. In a large bowl, combine the mashed sweet potato (equal to about 1 cup), chopped apples, eggs, olive oil, milk, maple syrup, cinnamon, nutmeg and ginger. Stir well.
3. In a medium bowl, combine the oats, flour, sea salt and baking powder, stir well.  Add in to the wet ingredients, stirring just till combined, being careful not to over mix.  Batter will be thick and stiff.
4. Spoon in to muffin tin cups, filling about 3/4 full.  Place in to preheated oven, and bake until golden and fluffy, about 30-35 minutes for large muffins, 20-25 minutes for normal size muffins. Remove from oven and allow to cool in pan about 5-10 minutes before gently removing muffins from tin. Makes about 9 large muffins, or 18 regular size!

Deliciously Hearty Vegetarian New Mexico style Chile (Stew)

With a big Summer Monsoon storm thundering outside, the comfort of the kitchen was calling my name, and the warmth of a hearty stew was the perfect answer!  Here in New Mexico, you can find red and green chile readily available, and I love gracing our dinner table with their delightfully full flavor (although I don't really save them for dinner! You'll find chile in many breakfasts, and even some sweet dessert foods around here!). Green Chile can be a deliciously mild chile, full of robust flavor ready to complement any dish, but it can turn around and be devilishly hot as well, surprising you with a kick of heat that can throw you off your chair!  Red chile tends to have more of a "smoky" flavor, very deep and ancient.... I generally use a ground red chile powder to add it's deep flavor to my dishes, or I sometimes even make an incredibly hot and flavorful sauce of the red chile soaked in liquid and blended to a paste!  The People of New Mexico have been using chile in their food for so long, that it is a rich part of our culinary culture, and there are not many restaurants that you go to here without being asked, "Red, or Green?".  Well, today- I say, "Christmas!"  A delightful blend of both, to fully enjoy all the flavor of chile, in this Deliciously Hearty Vegetarian New Mexico Style Chile!! 

Ingredients:
2-3 Tablespoons Extra Virgin Olive Oil
1 large Sweet onion, chopped (vidalia, oso, walla walla, etc...)
1 large Red Bell Pepper, chopped
1 large Green Bell Pepper, chopped
3 cups mushrooms, chopped (I used Baby Bellas, but you can use any full flavored mushroom)
3 bunches green onions, chopped
3 cups Roasted and peeled Green Chile, chopped
4 cups White Hominy
4 cups diced tomatoes, with juice (I had a can on hand of Ro*Tel tomatoes and green chile today so I used that, but you can use fresh!)
1 cup fresh Cilantro, chopped
1 1/2-2 teaspoons Sea Salt, or to taste
Freshly Ground pepper, to taste
1/4 cup ground Red Chile powder ( I use the special Reserve highest quality ground chile for the best flavor!)
1 teaspoon Coriander, ground
1 teaspoon Cinnamon, ground
2-3 Bay leaves*
2 Tablespoons Honey or Agave Nectar

To Prepare:

Chop all vegetables to about the size of Hominy, removing all seeds or skins as needed.  Place a large pot over high heat ( 4 qt. or larger), and add in the olive oil.  Add in the onion, peppers and mushrooms, and saute until softened. stirring often.  Add in remaining ingredients, stirring well.  Bring to a simmer, cover, and adjust temperature to maintain a simmer for at least one hour, stirring occasionally.  The longer you allow this dish to simmer, the more flavor you will have!

Variations: you can add meat to this dish if you desire, by browning the meat first and then following the recipe.  Or you can add in some beans (black or pinto would be very tasty!), or even switch up what vegetables you use in the dish!  Have asparagus, or green beans?  Extra corn, spinach, or beets on hand?  throw them in!  Or potatoes (even sweet potatoes would be delicious!)!  Use this basic recipe and make it your own!

Delicious ways to serve this dish: Just as it is, as a stew, with a bit of fresh cilantro, avocado, a touch of cheese and a warm tortilla.  Or as a filling for enchiladas, or burritos! Try with Blue Corn tortillas for an even more authentic flavor!  Regardless of how you serve this dish, I am sure your family and friends will love it, and it makes enough to share with them all!  Please enjoy on your next stormy day, I promise it will bring some spice and warmth to your day!
*Remove Bay leaves before serving...

Simply Amazing Mango Freezer Jam

I am completely enamored with the luscious and flavorful mangoes available right now, with their delicious odor wafting through the produce aisle at the local market to tantalize my senses...With all of the delicious abundance of mangoes in my kitchen, I knew I wanted a way to preserve them to enjoy later in the year.  And what better way to preserve their flavor than by turning them into beautiful little jars of delightful freezer jam?! Freezer jam is an old favorite of mine, conjuring memories of turning juicy ripe fruits and berries into a treat to be enjoyed all year, beautiful warm days of simple times spent with family...And the flavor is so outstanding compared to the typical canned (cooked) style of jam.  The fresh fruit flavor bursts over your taste buds, and you feel the warmth of sun on your face and grass under your toes with each bite.  So amazingly simple, and Simply AMAZING, this jam will become a favorite for your family, especially delightful on cold Winter days when you need the tropical warmth of the Sun, and the pure delicious flavor of golden ripe mangoes!  It is also perfect to make a batch and share jars with friends, or to enjoy at your next brunch, and even in salad dressings and marinades for grilled or roasted meats.  It's uses are endless in the kitchen, so make sure to make several batches to last you the whole year, and to share with friends!

Mango Freezer Jam

Prep Time: about 10 minutes

Ingredients:
4 cups crushed mangoes (about 8 whole mangoes)
1/4 cup freshly squeezed lime juice
1 1/2 cups sugar
1 ( 1.59 oz)packet Instant Pectin (I use Ball brand)

To Prepare:
1. Peel the mangoes and cut the fruit off the seeds, placing the fruit into a large bowl.  Use a potato masher to crush the fruit well, leaving a few small pieces. Stir in the lime juice.
2. Sprinkle the sugar over the top of the fruit, and stir well, about 1 minute.
3. Sprinkle the pectin over the sweetened fruit, and stir well, for a full 3 minutes.
4. Spoon the jam into clean, freezer safe containers, cover, and let sit at room temperature about 30 minutes.
5. Place in freezer.

-This jam will stay fresh tasting in the freezer for one year (make sure to label the date on your containers), or you can store in the refrigerator once opened for 3 weeks.

Herbed Citrus Cream Cheese Fruit Tarts

 
It has been a while since my last blog post, however- I have a delightful recipe to share with you today, that I hope was worth the wait!  I happened to come across the most perfectly ripe and sweet mangoes the other day, as well as some incredibly flavorful blueberries.  I felt inspired to create a new dessert using these delightful ingredients, and am quite pleased with the delicious results!  A light and flaky Butter Lime crust topped with smooth and creamy Thyme Citrus Cream Cheese filling, and a layer of flavorful mangoes and blueberries...DELICIOUS! This dessert would be just perfect for your next Summer evening grill with friends, just be sure to make plenty, as most of your guests will likely want a second helping!  I felt inspired to add the thyme in to this recipe as a new change in herb for sweet dishes.  It adds just the right note of "herb-i-ness" and rounds out the sweetness of the dish, providing for an interesting taste combination that may be new to most people, but is completely wonderful, particularly paired with the citrus notes.  Please enjoy these delightful little tarts, and let me know if you do try them, and how they turned out for you!

Herbed Citrus Cream Cheese Fruit Tarts:
Prep Time: about 10-15 minutes
Bake Time: about 25 minutes
Serves: makes about 18 individual tarts

Ingredients:

For the Butter Lime Crust:
2 cups unbleached white flour
3/4 cup butter, softened (I used salted sweet cream butter)
1/4 cup sugar
1 teaspoon sea salt
1/4 cup lime juice, chilled
1/4 cup cold water, plus more by tablespoon as needed

For the Thyme Citrus Cream Cheese Filling:
4 ounces cream cheese, softened
1 egg
1/3 cup unbleached white flour
1/4 cup sugar
2 tablespoons citrus zest (I used orange and lime zest)
1 tablespoon fresh thyme leaves, very finely minced

For the Mango and Blueberry layer:
2 ripe mangoes
1 cup fresh blueberries
2 Tablespoons agave nectar
2 tablespoons lime juice
2 tablespoons orange juice


To Prepare:
1. First, in a medium bowl- combine the flour and butter for the crust, using a fork to cut the butter in until the texture is like corn meal. Add in the sugar and salt, stirring just till combined.  Sprinkle the lime juice over the crust ingredients and lightly stir.  Add in the cold water, a tablespoons at a time, until crust is like a pie crust consistency, being careful not to over mix, as this will cause the crust to become tough.  Place the combined crust into a large zip type storage bag, and place in the refrigerator to chill while you prepare the rest of the tarts.
2. Prepare the cream cheese filling by combing all ingredients (cream cheese, egg, flour,sugar, zests and thyme) well in a medium size bowl. Set aside.
3. Cut mangoes into thin slices (after removing the skin), and place into a medium bowl with the blueberries, agave nectar, and citrus juice. Stir well. Set aside.
4. Preheat oven to 355 degrees Fahrenheit while you assemble the tarts.  Roll the chilled dough out very thinly (about 1/8th-1/4 of an inch), and cut into 4 inch rounds.  Place one round into the cup of a large cup size muffin tin (my tins hold about 1 cup muffin batter per cup). Repeat with remaining rounds, pressing down into each cup to create the tart shells. Place 1 tablespoon of thyme citrus cream cheese into each cup, spreading evenly across the bottom. Fill with sliced mangoes, and place a spoon of blueberries on the top of each tart.
5. Place into the preheated oven and bake about 25 minutes, till fruit is bubbly, cheese has puffed up, and crusts are slightly golden. Remove from oven, and run a knife around the edge of each tart. Allow to cool in pans about 10 minutes, then gently remove tarts, placing on a wire rack to cool.
6. Serve and thoroughly enjoy!!

UPDATE!! :)

Just wanting to let everyone know that my recipe for "The "NEW" Deviled Egg" won the Grand Prize in the contest from Avocados From Mexico!!  Not only did I get to enjoy each and every bite from the recipes I came up with, but I also won $3,000 in the process!  What fun!  Here is a link to the little "blurb" posted on Avocados From Mexico! I hope you all will try out my recipe, and let me know what you think!  I am sorry for the lack of recent blog posts, beautiful weather has been calling my name most days lately, and I've been spending all my time outdoors, but I'm starting to feel the "itch" of the kitchen, and think I'll be returning soon!  So look soon for a new blog post, who knows where my recipe wanderings will take us!  :)  -The Kitchen Enchantress :)

Simple Stuffed Avocados with Creamy Avocado Dressing

Looking for an elegant and simple way to serve avocados at your next lunch or gathering?  These Extremely simple stuffed avocados will bring an elegance and delightful flavor to any table!  These go together so quickly, but have a well rounded and full flavor, sure to impress even the most unadventurous eater!  The dressing gets it's wonderful creaminess from avocados and a touch of almond milk.  Quick, simple, and amazingly good, your family will ask for these again and again! For the best flavor, use as many local organic ingredients as you can find!! :)

Simple Stuffed Avocados with Creamy Avocado Dressing
Serves: about 8 (1/2 an avocado per person)

Ingredients:

5 ripe avocados
3 Tablespoons almond milk (plain, unsweetened- you can substitute any kind of unsweetened milk)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon garlic powder (or 1 clove garlic, very finely minced)
12 large cherry tomatoes
1 stalk celery
2 green onions
1/4 cup finely chopped flat leaf (Italian) Parsley


To Prepare:

1. Slice the avocados in half, removing the pits, and scoop gently with a large spoon to remove the halves from the skins, leaving intact.  Place two halves into a large bowl, and arrange the other halves on a platter to serve family style, or individually on plates.  Set aside.
2. Using a fork, mash the two avocado halves in the bowl, until smooth and creamy.  Add in the almond milk, balsamic vinegar, sea salt, freshly cracked pepper, coriander, allspice and garlic. Stir until fully combined.
3. Clean the tomatoes, celery, green onions, and parsley.  Cut the tomatoes into about 4 wedges each, and add to the bowl with the dressing.  Finely mince the celery and slice the green onion thinly, adding to the bowl.  Finely chop the Italian Parsley and add in to the other ingredients, stirring well to fully combine and coat with the avocado dressing.
4. Place a heaping scoop of the dressed salad into each avocado half, mounding up, and dividing evenly among the avocado halves.
5. Serve and fully enjoy!

Perfectly Delightful Avocado Premium "Ice Cream"

What could be better on a hot sunny day than a scoop of ice cream?  How about a scoop of delicately flavored Avocado Nut Milk "ice cream"?!  I wanted to explore a new taste sensation this morning, and I think I came up with one of my best recipes to date!  This ultimately creamy luscious frozen treat is 100% vegan, refreshing, and so delicate in flavor, that it is now my new favorite flavor in nut milk "ice cream"!  So supremely simple, all you need are 5 lovely ingredients and a freezer, and you're ready to go!  An ice cream maker will help to make the supremely light and fluffy texture, but if you do not have an ice cream maker, don't despair!  You can freeze this treat on a large tray in your freezer and scrape with a metal spoon or even place in a blender after it's frozen, so you can still enjoy the delights of avocado ice cream!  I even had a little more mixture than would fit in my ice cream maker, so I poured the remaining mixture into Popsicle molds, for delightfully dreamy "ice cream" bars.  This treat is a beautiful shade of green, and the avocado flavor is apparent in each creamy bite!  The coconut and almond milks add just a touch of nuttiness, that complement the avocado very nicely. Give this recipe a try, and I know you will be blown away by the sophisticated flavor and perfectly creamy decadence!  I can't say enough about how delicious this turned out, I really hope you will try making it for your next special evening, or for a delightfully refreshing treat on your next hot summery day.

Avocado Premium "Ice Cream"
serves: about 6-8

Ingredients:
2 ripe Avocados
1 1/2 cups Coconut Milk
3/4 cup Almond Milk (I used Vanilla flavored, sweetened with evaporated cane juice)
1/2 cup crushed Pineapple (in pineapple juice, NOT syrup)
1/2 cup Agave Nectar

To Prepare:
1. Add all ingredients into a large bowl (removing the pits of the avocados, and scooping the fruit out of the peel).  Use an immersion stick blender to quickly blend all ingredients until smooth.  If you do not have an immersion blender you can pour into a regular stand type blender and blend until creamy.
2. Pour into your ice cream maker, following the directions of your particular machine.  I use a Cuisinart frozen yogurt and sorbet maker, the type that has the removable bowl that you keep in the freezer before use.  It takes about 20-25 minutes to freeze to a delightful soft serve type consistency.  If you like a more firmly frozen treat, simply scoop into a container, cover, and place in the freezer for a few hours, or overnight.
3. Serve as a soft serve style treat, or freeze until firm, and be transported to a delightful Avocado heaven! 

-*A note on Agave Nectar:
Agave Nectar can now be found in almost any regular supermarket (and can definitely be found in markets like Whole Foods, Wild Oats, or Sunflower if you have one in your area), located usually either by Maple Syrup, or in the Natural Foods baking section.  I like the well rounded sweetness that it provides, and prefer it over highly refined granulated sugar.  You may replace the agave nectar in this recipe with about 3/4 cup sugar if you desire, but I'd really suggest you try it first with agave nectar!

For the True Avocado Lover!

I decided to really try an experiment with Avocados today, something I had never tried before!  I have been intrigued with the thought of using Avocados as a substitute for butter in baking, so I gave it my first attempt, and I thought it was a huge success!  I wanted to first try using avocados as a butter substitute in a biscuit recipe, as I thought that if I can make a biscuit light and fluffy without using butter (or buttermilk), I could make just about any kind of baked good with avocado!  I grew up eating my Great Grandma's biscuits, full of buttermilk and butter, and just loads of yummy fat that is not so good for us to be eating... This is definitely not Grandma's Saturday morning biscuit (which was always smothered in gravy too!), but it's a fresh, light and new version!  The avocado gave the biscuit a soft, almost creamy texture (almost like baking with pudding, or sour cream), and yet it was also very light and fluffy.  The amazing part?  Every single bite was exploding with avocado flavor, and it was also a very attractive pale green.  I thought the color might turn off some appetites at first (some people have issues eating "green" things), but once it was baked it became a pale and delightful green, that reminds me of fresh grass peeking out in the first of the spring!  I think these biscuits are lovely by themselves, as they are slightly sweet and incredibly flavorful, but I think they could also be delicious with just a bit of jam for breakfast, or could even be used for a delightful shortcake (hmmmm, Avocado shortcake anyone??).  I think they'd even taste great used as bread for a turkey sandwich, with a just a little dijon, some fresh sprouts, tomato, and a lovely slice of Swiss cheese, YUM! If you love avocados you will love these lovely little vegan biscuits, and you will feel great eating them, knowing they contain only healthy, good for you fats, and are not loaded with dairy products that can weigh you down.  Enjoy!!

Light and Fluffy Avocado Biscuits

Ingredients:
2 ripe Avocados (equals about 1 cup, mashed)
1/2 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
2 Tablespoons agave nectar

To Prepare:

1. Preheat oven to 350 degrees Fahrenheit.  Very lightly oil a baking sheet with coconut oil or cooking spray. Set aside.
2. Cut the avocados in half, remove the pits, and scoop the fruit out with a spoon into a medium size bowl.  Using a fork, mash the avocados until creamy.  Add in the remaining ingredients, and use a fork to fully combine.  You can use your hands at the end to just get all the ingredients fully incorporated. 
3. Turn the biscuit dough out onto a lightly floured surface and pat out to about 1/2 inch thick.  Use a glass (about 3 inches), with the rim lightly dipped in flour, to cut out the biscuits, reshaping the dough as needed to cut round biscuits about 1/2 an inch thick.  You could use a biscuit cutter if you have one, or we also used cans (cleaned thoroughly) to cut biscuits sometimes when I was growing up!
4. Place the biscuits on the prepared baking sheet, about 1 inch apart (you should have 6-8 biscuits), and place into the preheated oven.  Bake for about 14-16 minutes, until just slightly golden on the top, and fluffy. Remove from oven.
5. Serve, and ENJOY the delightful flavor of avocados!

Creamy Avocado Lime Bars!

Avocados from Mexico (www.avocadosfrommexico.com) has inspired me once again to get in the kitchen and get creative with avocados!  With another contest running for Bloggers to post Avocado recipes, I have not had a shortage of ideas popping into my head.  Well, I guess it really doesn't take much convincing, as avocados are one of my favorite foods!  So versatile, nutritious, and delicious in entrees and desserts alike, they add a green creaminess and lovely flavor to every dish they take part in!  I decided that this morning it was time to pull out my baking tools and create a new treat that I have never had before... The result?  Delicious, Bright and CREAMY Avocado Lime Bars!  I thought of trying to make a version without wheat, butter, or eggs, but I realized that some things simply need that old fashioned touch, and lime bars have always been best when light and fluffy.  I will save my wheat free, vegan adventures for another time, and will stick to the good old fashioned basics.  Fair warning, this is NOT a diet recipe, especially as you will have a hard time not eating them all!  Perfect to make ahead and take to social gatherings, family get togethers, and picnics, this simple baked treat will delight anyone that you make it for (and they can help you eat the bars and save your waistline!)!  Please enjoy my recipe for:

Creamy Avocado Lime Bars!

Ingredients:
3/4 cup Almond Meal (finely ground almonds)
3/4 cup Whole Wheat Flour
1/2 cup powdered sugar
1/2 cup butter
2 ripe medium avocados (equals about 1 cup, mashed)
1/2 cup lime juice, freshly squeezed
1 Tablespoon finely grated lime zest
2 eggs
1 cup sugar (granulated)
1/4 cup unbleached white flour
powdered sugar to dust the top of the finished bars

To Prepare:
1. First, preheat oven to 325 degrees Fahrenheit. In a medium size bowl, combine the almond meal, whole wheat flour, and powdered sugar.  Add in the butter and use a fork to cut the butter in to the flour mix, until it resembles slightly lumpy corn meal.  Pour the crust mix into a nonstick 10x7 baking pan. spread evenly through the pan, and press very firmly to create the crust.  Place into the preheated oven and bake for 20-25 minutes, until just slightly golden on the edges.
2. While the crust is baking, prepare the Avocado Lime topping.  Scoop the avocado fruit out of the peels (removing the pits), using a spoon, and place into a large bowl.  Mash the avocado with a spoon, leaving a few chunks for extra flavor while eating.  Add in the lime juice, lime zest, and eggs, and beat well, until fully combined.  Stir in the sugar and 1/4 cup of flour, stirring well to remove any lumps of flour.
3. Remove the baked crust from the oven when slightly golden, and pour the Avocado filling over the top, spreading evenly over the crust.  Return to the 325 degree oven, and bake for an additional 20-25 minutes, until fluffy, and very slightly golden on the edges.
4. Remove from oven, and allow to sit for about 5 minutes.  Lightly dust the top of the bars with powdered sugar, and allow to cool completely.
5. Cut into about 24 two inch bars, and ENJOY!

Servings: about 24
Prep Time: about 5 minutes
Bake Time: about 40-50 minutes

Not your Grandma's Deviled Egg!

Today I would like to write about my new favorite way to eat eggs!  This is not your typical Deviled egg, but what I call The "NEW" Deviled egg!  Deviled eggs are nothing new to the culinary world, something similar even being mentioned dating back to Ancient Rome (boiled eggs with various spices being sprinkled over the tops).  The first mention of spiced, flavorful eggs being called "Deviled" goes back to the 18th century!  But it seems like it was in the 50's that deviled eggs really became known as a favorite for potluck tables, family gatherings and holiday events.  Maybe it was because around that time packaged mayonnaise and mustard were readily available?  I'm not sure... But I know they were a staple with my family when I was growing up for holidays!  So Deviled eggs have a special place on my dining table, reminiscent of wonderful family times and happy days... Deviled eggs have been prepared so many ways, but the standard today seems to be mayo, mustard, salt, pepper, and paprika.  Some people use Miracle Whip (you know who you are!! ;) ), some even add pickle relish... But I wanted to create something more simple... More Wholesome... More Flavorful!  More Delicious!  And then the idea popped in my head, what could be more tasty, creamy and decadent than a beautifully ripe avocado?!  Bye Bye mayo, Hello AVOCADO!!  :)  And for the zippy, pungent and peppy part?  How about some freshly grated horseradish?! And plenty of fresh pungent herbs?!  Sounds like a recipe for success and delicious Deviled Eggs!  So here it is,  The "NEW" Deviled Egg!  I know you'll love it!

The "NEW" Deviled Egg:
Serves: 8 (1 whole egg per person)
Cook Time: about 15 minutes
Prep Time: about 10 minutes

Ingredients:
8 whole large eggs
2 avocados, very ripe
2 teaspoons lemon juice, freshly squeezed
2 teaspoons horseradish, freshly grated for optimum flavor
1 teaspoon sea salt, fine
1 teaspoon peppercorn medley, freshly ground (mine includes: black, pink, and green peppercorns, coriander and allspice)
1/8 teaspoon red pepper, ground (cayenne)
2 Tablespoons fresh herbs, finely minced (dill, cilantro, rosemary, marjoram, Italian parsley and thyme)

Preparation:

1. For perfect hard boiled eggs every time: place the 8 eggs in a 2 quart sauce pot, cover with hot water with about an inch of water covering the tops of the eggs.  *A note on eggs:  if possible, use farm fresh eggs for the best flavor and quality!  If you must buy from the market, try to get the brown eggs from cage free, vegetarian fed hens...They really do taste better!  And also check for expiration dates, the fresher the egg, the better the flavor! Place the water covered eggs on the stove, and turn to high heat.  Bring to a rolling boil, and allow to boil for 3 minutes.  Then place the lid on the pot, turn off the heat, and allow to sit on the burner (with the heat turned off) for 11 minutes.  After 11 minutes carefully pour the hot water off the eggs into the sink (or save the water in a bowl to cool and pour onto your houseplants, so you don't waste the water!), and then run under cold water until the water remains cool in the pot (with the 8 eggs in it).  Allow to sit for a few minutes, just to cool the eggs enough to peel.  Carefully peel the eggs and set on a plate.
2. Slice the hard boiled eggs length-wise so that you have 16 halves.  Use a small spoon to slip the yolks out of the whites, and place the yolks into a bowl.  Mash well with the back of a spoon.
3. Slice the avocados in half, remove the pits, and scoop the avocado with a spoon into the bowl of mashed egg yolks.  Sprinkle the avocados and egg yolks with the lemon juice, and mash thoroughly, mixing well.  Add in the grated horseradish, sea salt, pepper, and red pepper. 
4. Finely mince a couple tablespoons of herbs. I simply went to my herb garden and snipped a sprig of this and that, use your favorite herbs, or whatever you have available!!  The point is to have a nice selection of herbs to add a pungency and deeper dimension of flavor.  But if you only have one fresh herb, use a couple tablespoons of that!
5.  Fill the egg white halves with a heaping tablespoon of filling, piling high on the egg.  You may have some filling left over, but it's delicious served on crackers or bread!
6.  Sprinkle the minced herbs evenly over the eggs, serve and ENJOY!!!