Avocado Deviled Eggs Sriracha (Printable)

Creamy avocado pairs with bold Sriracha for a vibrant, crowd-pleasing snack packed with flavor.

# Ingredient list:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado
03 - 1 tablespoon freshly squeezed lime juice
04 - 2 teaspoons Dijon mustard
05 - 2 tablespoons finely chopped red onion
06 - 1 tablespoon chopped fresh cilantro
07 - 1/4 teaspoon garlic powder
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Sriracha sauce, for drizzling
10 - Paprika, for dusting (optional)
11 - Extra cilantro leaves, for garnish (optional)

# How-to:

01 - Place eggs in a saucepan and cover fully with cold water. Bring to a boil over medium heat, cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel eggs and slice in half lengthwise.
03 - Carefully remove yolks from the egg halves and deposit into a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, chopped red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and mix until the filling is smooth and creamy.
05 - Spoon or pipe the avocado filling into the egg white halves.
06 - Drizzle Sriracha sauce over each filled egg half. Sprinkle with paprika and additional cilantro leaves as desired.
07 - Serve immediately, or refrigerate covered for up to 2 hours prior to serving to maintain freshness.

# Expert Advice:

01 -
  • No one will guess how secretly healthy these are thanks to the avocado.
  • The spicy kick and bright color make them the star of any party spread.
02 -
  • If you skip the ice bath, the eggs can be almost impossible to peel without tearing.
  • Plastic wrap pressed on the avocado filling was a game-changer—no more brown spots.
03 -
  • Slicing eggs with a damp knife prevents sticking and keeps the halves neat.
  • Letting the filling rest in the fridge lets flavors meld and creates a creamier bite.
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