Spicy Avocado Egg Salad with Pork Rind Topping


Ingredients:

  • 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

  • Kosher salt

  • Freshly ground black pepper

  • Red pepper flakes, for garnish

Directions:

  1. 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.

  2. 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.

  3. Fill half scooped avocado shells with avocado-egg mixture. Drizzle with Sriracha and top with pork rinds crumbles and chives.