South of The-Border Deviled Eggs

1 dozen large hard boiled eggs, peeled
1 small ripe, avocado, peeled and coarsely shopped
2 green onions, finely chopped
2 Tbsp. sweet pickle juice
2 Tbsp. mayonnaise
1 Tbsp. dry Ranch dressing mix
1/2 tsp. chili powder
1/2 cup mild salsa

Slice eggs in half lengthwise; carefully remove yolks, keep white halves intact.

Mash together yolks and avocado in medium bowl. Stir in green onions and next 3 ingredients until smooth. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chili powder. Cover and chill at least one hour or up to 24 hours. Dollop with salsa just before serving.