Modern Deviled Eggs with Avocado and Sriracha
A creamy and flavorful twist on classic deviled eggs, featuring smooth avocado and a spicy kick of Sriracha, perfect for gatherings or family treats.
Ingredients
Main Ingredients
- 6 large large eggs Use the freshest eggs for best flavor.
- 1 ripe avocado ripe avocado Ensure the avocado is ripe for creamy results.
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Sriracha Adjust for more or less heat.
- Salt and pepper to taste
Optional Garnishes
- paprika For an extra touch.
- chopped cilantro For garnish.
- sliced green onion For garnish.
Instructions
Preparation
- Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil, then cover the pot and remove it from the heat. Let the eggs sit for about 12 minutes.
- Once the eggs are done, transfer them to a bowl of ice water to cool for about 5 minutes. This will make peeling much easier! After cooling, gently tap the eggs on a hard surface and peel off the shell. Rinse under cool water to remove any bits of shell.
Making the Filling
- Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl. Add the ripe avocado, mayonnaise, Dijon mustard, and Sriracha to the mix. Use a fork to mash everything until smooth. Season with salt and pepper to taste.
Assembling the Eggs
- Using a spoon or a piping bag, carefully refill the egg whites with the creamy avocado yolk mixture.
- Sprinkle with paprika, chopped cilantro, or sliced green onion for an extra touch. Enjoy right away, or chill them for later!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado mixture separate from the egg whites to prevent sogginess. Reassemble right before serving.