Avocado Deviled Eggs Sriracha (Printable)

Avocado, eggs, and Sriracha blend for a flavorful, creamy appetizer with spicy kick and fresh garnishes.

# What You'll Need:

→ 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 pepper to taste

→ Garnish

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

# How-To Steps:

01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel eggs and slice them lengthwise.
03 - Gently separate yolks from whites and place yolks in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
05 - Spoon or pipe the avocado mixture into the hollowed egg whites.
06 - Drizzle eggs with Sriracha sauce. Sprinkle with paprika and additional cilantro leaves if desired.
07 - Serve immediately or refrigerate for up to 2 hours for optimal freshness.

# Expert Tips:

01 -
  • The avocado filling feels lighter yet still decadent, just between us.
  • These deviled eggs always disappear first when I bring them to gatherings.
02 -
  • If eggs aren&apost chilled enough before peeling, they&aposs stubborn and tear; patience helps.
  • Avo turning brown? Press plastic wrap onto the filling or top and it stays green and fresh.
03 -
  • Don&apost skip the ice bath—it means smooth eggs every time.
  • If you want the filling extra creamy, blend it for a few seconds after mashing.
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