Modern Deviled Eggs with Avocado and Sriracha Twist
Elevate your appetizer game with creamy avocado and a drizzle of Sriracha in these delightful deviled eggs.
Ingredients
Main Ingredients
- 6 large 6 large eggs
- 1 ripe 1 ripe avocado
- 2 teaspoons 2 teaspoons mayonnaise
- 1 teaspoon 1 teaspoon Dijon mustard
- 1-2 teaspoons 1-2 teaspoons Sriracha sauce Adjust based on desired spiciness
- Salt and pepper to taste
Garnishes
- Fresh cilantro for garnish (optional) For an extra flavor burst
- Paprika for garnish (optional) For added color and flavor
Instructions
Preparation
- In a medium saucepan, cover the eggs with water and bring to a boil over medium heat. Once boiling, turn off the heat, cover, and let them sit for 10-12 minutes.
- Transfer the eggs to an ice bath to cool quickly.
Filling Preparation
- Once the eggs are cool, carefully peel the shells and slice each egg in half lengthwise.
- Gently scoop out the yolks into a mixing bowl and set the egg whites aside.
- To the bowl with the egg yolks, add the ripe avocado, mayonnaise, Dijon mustard, Sriracha, salt, and pepper.
- Use a fork to mash and mix until the mixture is creamy and well combined.
Assembly
- Using a spoon or piping bag, fill each egg white half with the avocado mixture.
- For an extra touch, sprinkle paprika on top and add fresh cilantro.
Serving
- Your Modern Deviled Eggs with Avocado and Sriracha Twist are now ready to be enjoyed!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Cover tightly to maintain color.