Deviled Avocado Eggs (with Spicy Sauce)

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There are many traditions in Russian/Ukranian cultures, especially when it comes to food and holidays. Maybe you’ll be surprised to know that Deviled eggs or Russian eggs are one of the staple recipes for the New Year’s family dinner table (and many other family gatherings too).

Similar to the US Easter holiday, Russians will prepare deviled eggs, roasts, pies but not for Easter - for the New Year’s (at least in my family and friends circle back in the days). During Easter, the tradition is coloring eggs and baking sweet bread called Kulich.

We also love to make the same hard-boiled eggs for breakfast, seasoned with salt and pepper and topped with mayo - easy and delicious!

Well, this time I'm still keeping the simple recipe-making tradition but adding a little twist. These Deviled avocado eggs with a little bit of ‘’heat’’ are a perfect combination of eggs, avocado, mayo, and sriracha.

Oh, so good and creamy! Deviled eggs just got a new tasty upgrade!

Also, if you're looking for sweet Easter recipes please check out my melt-in-your-mouth Banana Matcha Easter Cupcakes.

This recipe is quick, easy and with simple ingredients that you most probably already have in your kitchen.

Here's what you'll need:

• 6 large eggs
• 3 medium avocados
• 3-4 tablespoon mayo (add little by little until desired consistency)
• 1 ½ tablespoon sweet pickle relish
• 1 teaspoon salt
• Pepper to taste
• Sriracha mayonnaise for drizzling
• 2 tablespoon Parsley or cilantro, chopped + ½ tablespoon for garnish

Mash with fork (or back of the spatula) together with mayo until smooth, do the same with avocado which will add extra creaminess to the filling.

Follow the ratios in this recipe as it is important to keep a good balance between mayonnaise, eggs, avocado and have enough sweet pickle relish.

You can always add a little more of mayo later on if you feel so. And don’t forget salt and pepper!

A good deviled eggs start with mayo, in my opinion, it's the most important ingredient for this Easter appetizer recipe.

Always use a high-quality mayo to get the best results and enjoy perfect Deviled Avocado eggs.

Now, I didn’t use any mustard here, but it's totally optional.

You can always customize this recipe and add a little of Dijon mustard (start with ½ teaspoons first). If you do add it, please let me know how they’ll turn out below in the comments. Thank you!

For the recipe...

Start this recipe by boiling the eggs.

For this recipe, you’ll need hard-boiled eggs (which equals to 10-12 minutes cooking time).

Place eggs in the saucepan and add enough cold water to cover the eggs. Cook for 10-12 minutes (depending on the size of the eggs), remove from the heat, pour out the water and let stand until cooled down.

If you’re short on time you can fill the saucepan with cold water and add ice. Wait until they are cool enough to handle and remove the shells.

Next, slice the eggs in half lengthwise and carefully remove yolks.

Mash with a fork (or back of the spatula) and add mayo. Mash again until smooth. Add mashed avocado, relish, salt and pepper. Stir in chopped parsley.

Transfer the egg avocado mixture into a pastry piping bag or a zip lock bag. Refrigerate for 30 minutes (optional but I like when the egg mixture is a little bit chilled).

Pipe or spoon the egg mixture back into the egg whites.

Top with sriracha mayo, sprinkle with more chopped parsley and serve.

• Make-ahead - you can boil the eggs 2 days in advance and keep them refrigerated until ready to use.If you don’t like mayo you can add more avocado to achieve smooth filling (+1).

• Instead of Sriracha mayo sprinkle a pinch of cayenne or chopped jalapenos on top.

• Don't like spicy? - no worries! Leave the Sriracha mayo out and sprinkle with a pinch of paprika (or even smoked paprika) or leave it as it is with chopped parsley on top.

• More topping ideas - crispy bacon bits are one of my favorites and also dried fennel.

• Substitute parsley with chives, green onions, or freshly chopped cilantro.

• Mustard - add 1 teaspoon of Dijon mustard.

• Try another delicious alternative to spicy mayonnaise - Homemade Buffalo Sauce

Leftover deviled avocado eggs should be kept at room temperature no more than 2 hours. After that they should be kept refrigerated for up to two days (place them in an airtight container or cover tightly with plastic wrap).

Hard-boiled eggs are a low-calorie, nutrient-dense food. They contain high-quality protein, zinc, calcium, and other important nutrients and antioxidants. To make it more healthy, use less seasoning and a low-fat mayonnaise, or plain 0% yogurt instead mayo.

Leftover deviled avocado eggs should be kept at room temperature for no more than 2 hours. After that, they should be kept refrigerated for up to two days (place them in an airtight container or cover them tightly with plastic wrap).

• Sweet Potato Fries with Truffle Oil

• Cream Cheese Stuffed Baby Bell Peppers with Salmon

• Eggplant Caviar Recipe (Russian style) Vegan, Gluten Free, Dairy free

• Cheesy Summer Squash Zucchini Bites

I hope you enjoy these delicious Spicy Deviled Avocado Eggs this Easter season. Happy Easter, friends!

Julia