How to make Avocado Deviled Eggs.
6 eggs, hard-boiled and peeled
2 medium avocados, ripe and tender
2 tablespoons full-fat yogurt
1 tsp Sriracha sauce (or more, to taste)
1 tsp lemon juice
salt and black pepper to taste
generous sprinkle of Tajin for serving
Cut the eggs in half, and gently scoop out the yolks, placing them in a small bowl.
To the yolks, add all other ingredients, except Tajin, and mash it all together with a fork.
Transfer the mixture to a piping bag or simply fill the egg whites with a small spoon.
Divide the filling on all egg whites, you might have a little bit leftover.
It goes nice on a piece of crysty bread.
Sprinkle with Tajin, and serve.