Deviled Avocado Eggs (with Spicy sauce)
These Deviled avocado eggs have a smooth, creamy filling with a little bit of spicy topping that makes this staple recipe really unique. Wow, your guests this Easter holiday as these deviled eggs will become a hit at your dinner party.
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INGREDIENTS
- 6 large eggs
- 3 medium avocados
- 3-4 tablespoon mayo, add little by little until desired consistency
- 1 ½ tablespoon sweet pickle relish
- 1 teaspoon salt
- Pepper to taste
- Sriracha mayonnaise for drizzling
- 2 tablespoon Parsley or cilantro, chopped + ½ tablespoon for garnish
INSTRUCTIONS
BOIL THE EGGS
- For this recipe, you’ll need hard-boiled eggs (which equals 10-12 minutes)
- Place eggs in the saucepan and add enough warm water to cover the eggs. Cook for 10-12 minutes (depending on the size of the eggs), remove from the heat, pour out the water and let stand until cooled down. If you’re short on time you can fill the saucepan with cold water and add ice. Wait until they are cool enough to handle and remove the shells.
FOR THE CREAMY FILLING
- Slice the eggs in half lengthwise and carefully remove yolks.
- Mash with a fork(or back of the spatula) and add mayo. Mash again until smooth. Add mashed avocado, relish, salt and pepper. Stir in chopped parsley.
- Transfer the egg avocado mixture into a pastry piping bag or a zip lock bag. Refrigerate for 30 minutes (optional but I like when the egg mixture is a little bit chilled).
- Pipe or spoon the egg mixture back into the egg whites.
- Top with sriracha mayo, sprinkle with more chopped parsley, and serve.
NOTES
Make-ahead - you can boil the eggs 2 days in advance and keep them refrigerated until ready to use. If you don’t like mayo you can add more avocado to achieve smooth filling (+1).
Instead of Sriracha mayo sprinkle a pinch of cayenne or chopped jalapenos on top.
Not spicy version - leave the Sriracha mayo out and sprinkle with a pinch of paprika or leave it as it is with chopped parsley on top.
More topping ideas - crispy bacon bits are one of my favorites and also dried fennel.
Substitute parsley with chives, green onions, or freshly chopped cilantro.
Mustard - add 1 teaspoon of Dijon mustard
HOW TO STORE
Leftover deviled avocado eggs should be kept at room temperature no more than 2 hours. After that, they should be kept refrigerated for up to two days (place them in an airtight container or cover tightly with plastic wrap).
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