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New Style Deviled Eggs

Ingredients:

8 Eggs

FOR FILLING THE WHITES:

2 ripe avocados

1 Tbsp mustard

1 lime juice

1 tsp Hot Sauce

½ tsp Siracha (or other hot sauce)

1 Tbsp Sherry Vinegar

1 clove garlic, pureed

1 cup bread crumbs

Salt and Pepper

¼ cup olive oil

FOR THE YOLKS :

1 Tbsp mustard

1 tsp Hot Sauce

1 Tbsp Sherry Vinegar

1 cup bread crumbs

¼ cup olive oil

Directions:

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat then remove from heat and let rest for 10 minutes. Cool the eggs under cool running water or with water and ice. Peel the eggs.

2. In a small sauté pan, sauté the bread crumbs and olive oil until golden brown. Remove from the flame and season with salt and pepper. You can also add lemon zest, chopped parsley and/or garlic (optional).

3. Slice the eggs in half, leaving the egg yolk whole. Remove whites from yolks and set yolks aside.

4. In a large zip-lock baggy, smash all the ingredients for Filling The Whites together. Cut the corner of the bag and fill the egg whites.

5. Mix the mustard, hot sauce and vinegar together and roll the egg yolks until completely coated. Remove and roll in sauted bread crumbs.

6. Serve immediately.