Recipe: Sriracha Deviled Eggs with Avocado

The blog has been redesigned. About 6 months ago. Little slow with my announcement, oh well.

The important thing to note here is that my blog has been redesigned by the talented Dena DeBry of Buttonwillow Six. She also used the opportunity to move the site to Pantheon for easy management. Now I don’t have to worry about maintenance or updates, Pantheon takes care of all the details.

Dena and I chose this theme, Pencil, to highlight photos and provide a welcoming home page with lots of content. It is also mobile friendly, another plus.

With the new site, it is time for me to get back to blogging. To start off, I would like to share this recipe for deviled eggs, a summer BBQ favorite.

Sriracha Deviled Eggs with Avocado 

6-7 hard boiled eggs, peeled

2 TBS Just Mayo Sriracha mayonnaise

2 tsp lime juice (more as needed to taste)

1/2 medium avocado

Salt and pepper to taste

Aleppo pepper or red pepper flakes, or thinly sliced radish, for garnish (optional)

Cut hard boiled eggs in half lengthwise and remove yolks to a bowl. Place egg white halves on serving platter.

Add mayonnaise, lime juice and avocado to egg yolks in the bowl. Mash together until smooth, adding more lime juice as needed. Add salt and pepper to taste.

Using a spoon, or zip top bag, or pastry bag, fill each egg half with some of the yolk and avocado mixture.

Sprinkle with Aleppo or red pepper flakes, or garnish with a thinly sliced radish.

Can be made ahead, chill filling and egg halves separately. Fill just before serving.