Southern Recipe Small Batch Pork Rinds, crushed
3 avocados, halved and pitted
3 hard boiled eggs, peeled and halved
3 tbsp. mayonnaise
2 tsp. fresh lemon juice
1 tsp. yellow mustard
Freshly ground black pepper
Red pepper flakes, for garnish
Remove egg yolks from whites and place yolks in a medium bowl. Stir in mayonnaise, lemon juice, and mustard until combined. Season with salt and pepper.
On a cutting board, chop egg whites into small bits and fold into yolk mixture. Scoop out flesh from the lower half of each piece of avocado and smash in a small bowl. Stir smashed avocado into egg mixture. Season with salt and pepper.
Fill half scooped avocado shells with avocado-egg mixture. Drizzle with Sriracha and top with pork rinds crumbles and chives.