This is a super easy, quick appetizer to bring along to a potluck or just to have in the fridge as a snack. I brought these along to our Wine and WOD night and they went over well, so I thought I would share the recipe. The secret is to replace mayonnaise with avocado to achieve the same creamy texture, but without the nasty seed oils and sugar. I use avocado in place of mayo all the time, including in tuna and egg salad. Use a piping bag and patience to get eggs as pretty as the ones above.
This recipe makes 24 devilled eggs (halves).
Ingredients
12 eggs
2 large, ripe avocados
1 tbsp apple cider vinegar
2 tbsp Sriracha (add slowly and taste for spice)
1 tsp cumin
1 tsp garlic powder
2 green onions, finely chopped
Salt and pepper, to taste
Method
1. Hard boil your eggs. Place in a saucepan and cover with cold water. Place on the stovetop and bring to the boil. Reduce heat to a simmer, then set a timer for 7 minutes. Remove from heat and rinse under cold water. Place in the refrigerator until cold.
2. Peel your eggs and chop in half, lengthwise.
3. Carefully remove the yolks from the whites and place in a food processor (can also mash together in a bowl). Add avocados, ACV, cumin, garlic, salt and pepper, and process until combined. Add Sriracha, 1 tbsp first, process and taste for spice, then add more if desired. Stir 3/4 of the green onions through the mixture.
4. Using a spoon or piping bag, fill the whites with the yolk mixture.
5. Garnish with remaining green onions and a small drop of Sriracha.
Other topping/flavor suggestions
- Bacon
- Finely diced jalapeños
- Sesame seeds
- Kimchi
- Honey and mustard
- Horseradish
- Paprika
- Caviar
