Avocado Sriracha Deviled Eggs

24 deviled eggs

Sriracha and avocado take this deviled egg recipe to a sweet and spicy, modernized flavor profile. Eggs may be prepared up to a day in advance, with or without filling, and stored tightly covered in the refrigerator.

Ingredients

1 dozen large hard-boiled eggs, peeled
2 medium ripe avocados
1/4 cup homemade or olive-oil-based mayonnaise
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon smoked sea salt (divided)
1 tablespoon sriracha, plus extra for garnish
Cilantro leaves, for garnish

Directions

Slice eggs in half lengthwise.
Pop yolks from whites, and place in a mixing bowl.
Add avocado and mash together to eliminate clumps. (Can be made in food processor, if you prefer.)
Add mayonnaise, lime juice, honey, 1/4 teaspoon smoked sea salt, 1 tablespoon sriracha.
Blend well to combine all ingredients.
Add filling to a piping bag or plastic bag, and pipe into egg white halves.
Garnish just before serving. To garnish, drizzle eggs with several drops sriracha (to taste), then top with a sprinkle of cilantro leaves and if desired, a dash of smoked sea salt.

Recipe by Angela Sackett (dancingwithmyfather.net).

Photo by Angela and Anna Sackett.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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