Monday 2.6.17

Gluten Free Avocado Sriracha Deviled Eggs!



1 dozen large hard-boiled eggs, peeled (place eggs in pot, fill with water 1″ over eggs. Bring to boil on medium heat then remove from heat and cover for 12 minutes. After 12 minutes, cool eggs with cold water to prevent over cooking.)

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


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. If no piping bag, spooning the filling in is just fine.

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.

Cost of project: about 10 bucks. Of course, these eggs would have been much better if I had used Happy Eggs from a Renaissance woman who lives life with 100% enthusiasm… but I was in a pinch.

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