Spicy Avocado & Deviled Egg Dip

Deviled eggs are always a decadent treat. But they also make a great dip ingredient. Here, they’re chopped and swirled with creamy, mashed avocado and dashes of sriracha sauce. Get creative by adding your favorite mix-ins: Bacon, sweet relish, parsley or red pepper flakes would surely be welcome here. Serve with toast or pita chips at your next brunch and your guests will be asking for more!


    For classic deviled eggs

  • 8
    large eggs
  • cup mayonnaise

  • 1

    tbsp dijon mustard

  • 1

    tsp white wine vinegar

  • 1

    tbsp minced shallot

    Salt and pepper to taste
  • For dip

  • 1 ½

    medium ripe avocados, pitted and peeled, chopped
    Sriracha or hot sauce, to taste
    Smoked paprika


  • 1 In a medium saucepan, cover eggs with 1 inch of cold water and bring to a rolling boil, uncovered. Remove from heat, cover and let stand for 13 minutes. Drain. To peel, run eggs under cold water.
  • 2 In a quart size Ziploc® brand bag, mix the mayonnaise with mustard, vinegar and shallot. Add chopped eggs and avocado and mash together. Season with salt and pepper to taste.
  • 3 Pipe dip into bowl. Swirl with sriracha sauce and sprinkle smoked paprika over top. Serve immediately.