Fish Stuffed Avocado

4 hard boiled eggs, peeled
1/4 cup milk
1/4 cup fresh lime juice
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1/2 lb smoked whitefish
2 large ripe avocados
Chopped parsley or cilantro for garnish

Rub the yolks of the eggs through a fine strainer and finely chop the egg whites. Mash the egg yolks and the milk together in a deep bowl. Add the lime juice, salt, and pepper. Beat in the olive oil, a little at a time, to form an emulsion. Remove the skin and small bones from the fish and mix it into the sauce, flaking it with a fork. Add the chopped egg whites and toss gently to combine thoroughly. Just before serving, slice the avocados in half and remove the seeds, along with any discolored parts of the flesh. Divide the fish mixture among the avocado halves, mounding it slightly. Sprinkle with a little chopped parsley or cilantro and serve at once. Serves 4.