SRIRACHA LIME DEVILED EGGS
12 hard boiled or steamed eggs
1/3 cup mayonnaise
1 TBS Dijon mustard
2 tsp. freshly squeezed lime juice
1/2 tsp. Sriracha sauce
1/4 tsp. celery salt
Freshly ground black pepper to Taste
AVOCADO DEVILED EGGS
12 hard boiled or steamed eggs
1 whole avocado, mashed
1/4 cup mayonnaise
4 tsp. Dijon mustard
2 tsp. freshly squeezed lime juice
1/4 tsp. celery salt
Freshly ground black pepper to taste
Slice each egg in half lengthwise, remove egg yolks and place them in a medium-size bowl setting aside the egg white halves. Add all other ingredients to the egg yolks. Using a hand mixer, mix until completely smooth.
Scoop mixture back into the egg white halves using a spoon or a piping bag. If you do not have a piping bag, use a plastic sandwich bag. Fill the bag with the mixture, snip off the corner and you now have a “piping bag.”
The deviled eggs can be served immediately or refrigerated until ready to serve.