Avocado Angel Eggs

1 dozen eggs
2 ripe California avocados, medium
1 teaspoon capers
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon paprika
6 black Nicoise olives, diced

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.