Ingredients
Scale
- 6 large eggs (hard-boiled and peeled)
- 1/4 cup guacamole
- 2 tbsp mayonnaise
- 1 tsp curry powder
- 2 tbsp pesto sauce
- 1 tbsp sriracha mayo (mix 1 tbsp mayo + 1 tsp sriracha)
- Fresh chives or parsley (for garnish)
- Salt and pepper to taste
- Optional: small bowls of dipping sauces (ranch, salsa verde, garlic aioli)
Instructions
- Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit 12 minutes. Cool eggs in ice water, then peel.
- Slice eggs: Cut each egg in half lengthwise and carefully remove yolks. Place yolks in a bowl.
- Prepare toppings:
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For curry mayo: mix mayonnaise with curry powder and salt.
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For sriracha mayo: mix mayo with sriracha.
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Guacamole and pesto are ready to use.
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- Fill egg whites: Spoon guacamole on two egg halves, curry mayo on two, pesto on two, and sriracha mayo on the last two.
- Garnish: Sprinkle chopped chives or parsley on top. Add salt and pepper to taste.
- Arrange on platter: Place all topped eggs on a wooden board or plate. Add small bowls of dipping sauces if desired.
- Serve immediately or chill briefly before serving.
Notes
- Use fresh herbs to brighten flavors and presentation.
- You can swap any topping for others like olive tapenade, tzatziki, or spicy hummus.
- For a vegan twist, use tofu “eggs” or chickpea salad bites.
- This recipe is great for meal prep — prepare toppings ahead and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 egg halves per person
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 210 mg
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