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Classic Deviled Eggs with a Twist

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A delightful upgrade to the traditional appetizer, featuring creamy avocado and a hint of sriracha for a flavorful experience.

Ingredients

Scale
  • 6 large eggs
  • 1 ripe avocado, peeled and pitted
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sriracha sauce
  • ¼ teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Boil the Eggs: Place the eggs in a saucepan, covering them with cold water. Bring to a gentle boil, then remove from heat and let sit for 10–12 minutes.
  2. Ice-Water Bath: Transfer the eggs to an ice-water bath for 2–3 minutes.
  3. Peeling the Eggs: Peel the eggs under running water for easier shell removal. Pat them dry.
  4. Slice the Eggs: Cut each egg in half lengthwise and remove the yolks.
  5. Prepare the Filling: Mash the yolks with avocado, mayonnaise, Dijon mustard, and sriracha until smooth.
  6. Season the Filling: Add smoked paprika, salt, and pepper to the mixture, tasting for balance.
  7. Pipe the Filling: Fill each egg white with the creamy filling using a piping bag.
  8. Garnish and Serve: Sprinkle with smoked paprika and chives. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For richer flavor, consider adding lemon juice to the filling. Older eggs are easier to peel.

Nutrition

Find it online: https://yummyfirst.com/classic-deviled-eggs-with-a-twist/