Sriracha Bone Broth Deviled Eggs

Deviled eggs are one of those timeless snacks that always seem to disappear first and this version brings a bold, flavorful twist to the classic. These sriracha deviled eggs combine creamy avocado mayonnaise, a kick of sriracha, and the savory richness of uncured bacon for the perfect balance of heat, creaminess and crunch.

The filling gets an extra boost of flavor and nourishment with my Bone Broth, adding depth while also providing collagen and amino acids that support gut health and overall wellness. Finished with a dusting of paprika and fresh green onion, these deviled eggs are simple to make but packed with flavor.

They’re perfect for gatherings, meal prep, or anytime you want a high-protein snack with a little spice.

Serves: 3

Ingredients: 

6 eggs

1 packet Dr. Kellyann's Bone Broth (any flavor)

¼ cup avocado mayonnaise

1 piece uncured bacon

Sriracha sauce for garnish

Smoked paprika for garnish

Chopped green onion for garnish

Directions:

Bring a pot of water to a boil. Carefully add the eggs and cook for 10 minutes. Transfer the eggs to cool, then peel once they’re comfortable to handle.

While the eggs are cooking, place the bacon in a skillet over medium heat and cook until crispy. Transfer to a paper-towel-lined plate to drain, then chop into small pieces. 

Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a small bowl.

Add the avocado mayonnaise and Dr. Kellyann's Bone Broth to the yolks. Mash everything together with a fork until the mixture is smooth and creamy.

Transfer the filling to a piping bag. Snip the corner and pipe the mixture evenly into the egg white halves. You can also spoon the filling in if preferred. 

Finish by garnishing with a sprinkle of chopped bacon, green onions, sriracha sauce and smoked paprika for extra flavor and crunch.