Method:

Boil the eggs for three minutes.

Peel and slice each egg in half lengthwise.

Remove egg yolks and place the egg white halves on a serving platter.

Puree avocados and fold in minced shallots, mashed capers and lemon.

Pipe mixture from a pastry pipette bag or spoon mixture into the egg whites.

Garnish with a sprinkle of paprika and diced olives.