Here is a new twist on an old classic. These vegan Sriracha Deviled Avocados can be an appetizer or a meal.
Are there some foods that you miss because you no longer eat animal products? Like deviled eggs, for instance? Well, here’s a different way you could make them.
I personally don’t miss them, but I thought it would be clever to do a vegan version in an avocado.
I have been wanting to make deviled avocados for awhile, and finally got around to it today. It’s hard to tell by the photo, but I had a very large avocado that was ready to be eaten.
I decided to make Sriracha Deviled Avocados instead of the traditional mayo and mustard combination. I have always loved sriracha and vegan mayo together, so I knew this would be a hit. I literally ate the whole avocado for lunch with a spoon. Yum.
Sriracha Deviled Avocados
Fills 2 large or 4 small avocados
- 2 tablespoons vegan mayo
- 1/2 cup + 2 tablespoons avocado
- 4 teaspoons lime juice
- 2 tablespoons sriracha (or more if you it really spicy)
- 2 pinches chili powder
- salt and pepper
- paprika and cilantro for garnish
- Mash all ingredients together until smooth. Fill avocados and sprinkle paprika and cilantro on top.