Spicy Avocado Deviled Eggs
A modern twist on the classic deviled eggs with a creamy avocado blend, perfect for those seeking a unique appetizer for parties or gatherings. This recipe boosts flavors with a hint of spice and smooth texture, ideal for keto and gluten-free diets.
Prep time: 10 minutesCook time: 12 minutesServes: 6
Ingredients
6 large eggs
1 ripe avocado
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon sriracha sauce
1/2 teaspoon smoked paprika
Salt to taste
Black pepper to taste
Cilantro leaves for garnish
1 jalapeño, sliced for garnish
Instructions
1. Place the eggs in a saucepan and cover with cold water. Bring to a boil and then remove from heat. Cover and let eggs sit for 12 minutes.
2. While the eggs are cooking, halve the avocado and remove the pit. Scoop the flesh into a bowl and mash until smooth.
3. After 12 minutes, transfer the eggs to an ice bath and let cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
4. Remove the yolks and place them in the bowl with the mashed avocado. Add sour cream, lime juice, sriracha sauce, smoked paprika, salt, and pepper. Mix until smooth and well combined.
5. Spoon or pipe the avocado mixture into the egg white halves.
6. Garnish with cilantro leaves and jalapeño slices.
7. Serve immediately or refrigerate until ready to serve.
Storage
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat deviled eggs by letting them sit at room temperature for 15 minutes before serving.
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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.
