Deviled Eggs are traditional Easter brunch fare… but that doesn’t mean they need to be boring. They’re the perfect little vessel for all sorts of amazing flavor combinations.
Why not bring a little spice to your table? Sriracha adds just the right kick to these beauties- tamed by the creamy avocado, which stands in for the usual mayo. This recipe couldn’t be easier to put together, and can be made hours ahead and refrigerated until ready to devour.
- 6 Large eggs
- ½ Avocado
- 6 tablespoons Sriracha sauce
- 1 Lime juice and zest
- ¼ teaspoon Kosher salt
- Cilantro for garnish
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Place eggs in a saucepan, cover with water and bring to a boil. Turn the heat off, cover the pot and let sit for 12 minutes. Remove the eggs with a slotted spoon to a bowl of ice water and let cool. Shocking the eggs in ice water will not only cool them faster, but makes them easier to peel.
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Peel the eggs and cut in half lengthwise. Place the yolks in a bowl and add the lime zest and juice and the avocado. Mash until smooth and creamy. Add the salt and sriracha, and taste for seasoning. You may need a little more salt, and depending on how spicy you like it, you could add a little more sriracha if you like.
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Spoon the filling back into the egg whites and place on a serving platter. The eggs can be made several hours ahead and refrigerated. When ready to serve, sprinkle with a little chopped cilantro.
Try with Hubert Meyer Cremant d’Alsace Brut Rose.
