Swap mayo for fresh avocado and our Hot Sauce in this fresh version of deviled eggs. Creamy, spicy goodness!
What you need
12 large eggs
2 ripe avocados
¼ cup Tessemae’s Hot Sauce
2 tablespoons fresh lime juice
coarse salt and ground pepper
cilantro leaves, for serving
What to do
Put the eggs in a large saucepan and cover with cold water by about an inch and bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
Once the eggs are cool, peel and halve them. Put the yolks in a bowl and mash. Halve and dice the avocados, then add to the yolks. Mash together and stir in the Hot Sauce and lime juice. Season with salt and pepper.
Pile the mixture back into the egg whites (there will be plenty so pile it high!) and garnish with a cilantro leaf.