I do not like them in a box.
I do not like them with a fox.
I do not like them in a house.
I do not like them with a mouse.
I do not like them here or there.
I do not like them anywhere.
I do not like green eggs and ham.
I do not like them, Sam-I-Am.
And yet, after one bite, Sam did fall in love with green eggs and ham. The moral of the story? Taste new things, because you never know what you will like until you try. I promise you will fall in love with these green eggs. I think Sam-I-Am would like them, too. Avocado lends its color, and replaces mayonnaise that's traditionally used as a binder in deviled eggs. The devilment comes from Sriracha sauce, an Asian condiment that's always in my refrigerator.
(With thanks to Dr. Seuss for life's lessons learned, and this quote from "Green Eggs and Ham")
Sriracha avocado deviled eggs
6 jumbo eggs
1 ripe avocado
1/4 tsp Sriracha sauce
1/4 tsp reduced sodium soy sauce
1/4 tsp rice vinegar
1/4 tsp kosher salt
1/2 tsp fresh lime juice
1/2 tsp minced scallions
Place the eggs in a saucepan, and cover with cold water by one inch. Bring to a boil over high heat. As soon as the water is at a full rolling boil, cover the pot and remove from heat. Set aside, covered, for 12 minutes.
Drain the hot water from the pot, and run the eggs under cold water until they are cool enough to handle. Peel the eggs. Slice in half lengthwise. Scoop out the egg yolks and place them in a small mixing bowl. With a very sharp paring knife, slice a small bit from the outside bottom of each egg white half, so the eggs will sit flat on a platter.
Into the mixing bowl with the yolks, add all remaining ingredients. Mash the avocado and egg yolks with the back of a spoon, until all ingredients are incorporated.
Use a pastry bag fitted with a star tip, or a ziploc bag with one corner snipped, or a teaspoon to fill the egg whites. It's best to do this right before you're ready to serve, but the filling and the egg white bases can be prepared several hours ahead and stored in the refrigerator.
More recipes in The Perfect Pantry:
Deconstructed spinach salad on a crunchy whole wheat rice cracker
Miso-Sriracha glazed salmon
Spicy tuna and avocado ceviche
Tofu and green bean stir-fry with spicy peanut sauce
Other recipes that use these pantry ingredients:
Triple-deviled eggs with black pepper, paprika, and Sriracha, from Wandering Chopsticks
Penny's Sriracha-and-wasabi deviled eggs, from The Bear Cupboard
Quick Sriracha beef lettuce wraps, from Kalyn's Kitchen
Asian Chicken and soba noodle salad, from Food Blogga
Scrambled eggs with avocado, from 80 Breakfasts
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