Creepy Deviled Eggs with Avacado

8 hard-cooked eggs
2 fully ripened avocados from Mexico, halved pitted, peeled and diced
2 tablespoons lemon juice
1 tablespoon grated horseradish, drained
1/2 teaspoon salt
1/4 teaspoon ground or cracked black pepper
1/8 teaspoon ground red pepper (cayenne)

Peel eggs; cut in half lengthwise. Remove yolks to medium bowl; arrange whites on serving platter. To bowl of yolks, add avocados and lemon juice; mash until smooth, mixing well. Stir in horseradish, salt and peppers. Fill egg white halves with heaping tablespoon of mixture, piling high; sprinkle with herbs, if desired.

To make devilish eyes: Mix 3 tablespoons mayonnaise and 50 drops red food coloring; spoon into small plastic bag. Cut the very tip off one corner of the bag; squeeze red mayo through the hole and pipe onto eggs. Top with sliced black olives to form eyeballs