Avocado Deviled Eggs Sriracha (Printable)

Eggs stuffed with avocado, topped with Sriracha. Zesty, creamy, quick appetizer for gatherings or snacks.

# Components:

→ 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 black pepper to taste

→ Garnish

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

# Method:

01 - Place eggs in a saucepan and cover completely with cold water. 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 until fully cooled. Peel eggs and slice lengthwise.
03 - Carefully remove yolks and set aside in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to yolks. Mash together until creamy and well blended.
05 - Spoon or pipe the avocado mixture evenly into the hollowed egg whites.
06 - Drizzle Sriracha sauce over each filled egg. Sprinkle with paprika and extra cilantro leaves if desired.
07 - Serve immediately, or refrigerate covered for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • The creamy avocado gives these deviled eggs a buttery texture and keeps them surprisingly vibrant.
  • Sriracha adds just the right pop of heat, making each bite irresistible for anyone who loves a little adventure.
02 -
  • If you skip the ice bath, the shells stick—trust me, it’s a headache and ruins their looks.
  • Covering the filling with plastic wrap right against the surface is the trick to keeping avocado green until guests dig in.
03 -
  • If the avocado is underripe, use a food processor to smooth the filling or add a splash of olive oil.
  • A tiny pinch of smoked paprika transforms the flavor—don’t skip if you love depth in your deviled eggs.
Return