Avocado and Shrimp Deviled Eggs with Hot Chili Aioli - As Seen On Essence Eats

Photography by Chanel Murphy

Photography by Chanel Murphy

Cooking Time/Preparation: 30 minutes

Yields: 24 deviled eggs

Ingredients:

  • 2 teaspoons butter

  • 12 medium sized shrimp, peeled and deveined

  • 12 hard-boiled eggs

  • 1 large avocado

  • ¼ cup mayonnaise

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon granulated sugar

  • 1 teaspoon honey mustard

  • 1 teaspoon Sweet & Spicy Sriracha Lime seasoning by My Fabulous Food

  • Fresh dill for garnish (optional)

For the aioli:

  • ¼ cup mayonnaise

  • 1 teaspoon lemon juice

  • 1 teaspoon chili oil

  • 1 teaspoon Sweet & Spicy Sriracha Lime seasoning by My Fabulous Food

Directions:

  1. Over medium heat, melt butter in a skillet.  Sauté shrimp for 5-6 minutes until fully cooked.  Set aside.

  2. Slice eggs in half, and scoop out yolks into a mixing bowl.

  3. Add avocado, mayonnaise, salt, black pepper, sugar, and honey mustard into the bowl with the egg yolks.  Mix until smooth and combined. Set aside.

  4. In a separate small bowl make the aioli by combining mayonnaise, lemon juice, chili oil, and Sweet & Spicy Sriracha Lime seasoning.

  5. Scoop egg yolk mixture into empty egg halves.  Top each egg with one shrimp.

  6. Drizzle each deviled egg with aioli and sprinkle with additional Sweet & Spicy Sriracha Lime seasoning.  Garnish with fresh dill if desired.