Avocado and Sriracha Deviled Eggs

Discover a vibrant twist on a classic appetizer with our Avocado and Sriracha Deviled Eggs, bringing together rich avocado and spicy Sriracha for a refreshingly bold take on deviled eggs. Perfect for those seeking a unique culinary experience.

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 12

Ingredients

6 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons mayonnaise

1 tablespoon Sriracha (or to taste)

1 teaspoon lime juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped cilantro

Paprika for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water.

2. Bring to a rolling boil, then cover and remove from heat. Let sit for 12 minutes.

3. Transfer eggs to an ice bath to cool, then peel the eggs.

4. Slice eggs in half lengthwise, removing yolks and placing them in a mixing bowl.

5. Add avocado, mayonnaise, Sriracha, lime juice, salt, and pepper to the yolks, mashing until smooth.

6. Spoon or pipe the yolk mixture back into the egg whites.

7. Garnish with chopped cilantro and a sprinkle of paprika.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days.

Reheating

Enjoy chilled straight from the refrigerator. Reheating is not recommended.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.