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March 18, 2012

Recipe for Sriracha avocado deviled eggs {vegetarian}

Sriracha-avocado-deviled-eggs-closeup

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

Sriracha avocado deviled eggs

From the pantry, you'll need: eggs, Sriracha sauce, reduced sodium soy sauce, rice vinegar, lime.

Makes 12.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Deviled eggs
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

Comments

I giggled out loud at this post, Lydia. If green eggs involve Sriracha and avocado, then I'd happily sit down with Sam-am-I and munch away on these deviled eggs.

this has everything in it, that i've been craving for the last week in a salad.
i LOVE this. love love love.
i could eat about 6 of these with an ice cold glass of iced tea.

Cookin' Canuck, Dr. Seuss always makes me smile, too.

Vanillasugar, my husband Ted and I demolished the entire batch of these eggs. And we'd do it again!

These sound fantastic! I still have never tried anything but the classic deviled egg but I would love to try these. :-) Love all the flavors.

Oh nice! I love avocado so this recipe is a winner!

Kathy, you will love these. And then, take the egg-avocado filling mixture and turn it into a panini!

Ben, a bit more Sriracha or other hot pepper would work well, too.

Oh my, what a perfect combination for deviled eggs. Brilliant idea.

I love everything about this :)

Kalyn, Rhonda: The best part about these eggs is no mayonnaise. I love mayo, but using avocado instead, and thinning it a bit with rice vinegar and Sriracha, gives the same rich texture without the bad fats.

These sound amazing! I'll for sure try these, thanks!

I've always wondered how bland, bland stuffed eggs could be called deviled. Definitely superior with this recipe.
Those Seuss lines worked with a 3 year old grandson recently, who now asks for the previous NO food. I haven't pressed my luck since.

Debbi, I hope you love them as much as we did!

Susan, I might add a bit more "devil" to mine, if I were making them just for me. Dr. Seuss was a genius about human nature, wasn't he?

These look devilishly good. I can't wait to try them. Might have to be my breakfast this morning! Thx to you AND Dr. Seuss!

These sound great! Just curious if the yolk/avocado mixture darkens if not eaten right away.

Ellen, I would eat them for breakfast. Or lunch. Or dinner.

Charlene, the rice vinegar keeps the color from changing too much, but the avocado, soy sauce and Sriracha do make the filling very dark compared to traditional deviled eggs. If you make the filling ahead of time, press a piece of plastic wrap directly on top (to keep the air out), and refrigerate. That should help hold the color.

I LOVE LOVE LOVE this really cute (and delicious)idea!!

That's like California in one tasty mouthful!

Ahhh! This is perfect for me, I love avocado, sriracha, eggs...and vinegar! And I can never eat regular deviled eggs because I hate mustard (and I'm not too fond of mayo anymore). I am totally making this next time my family says we're gonna serve deviled eggs...thanks so much!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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