Avocado Deviled Eggs Sriracha (Printer-Friendly)

Creamy avocado filling and Sriracha make these deviled eggs a bold, nutritious choice for parties or snacking.

# 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 to taste
09 - Pepper to taste

→ Garnish

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

# Method:

01 - Place the eggs in a saucepan and cover 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 and cool completely. Peel the eggs and cut them in half lengthwise.
03 - Carefully remove yolks and place them 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 - Pipe or spoon the avocado mixture into the egg white halves.
06 - Drizzle Sriracha sauce over the filled eggs. Top with paprika and extra cilantro if desired.
07 - Serve immediately or refrigerate for up to 2 hours for optimal freshness.

# Expert Suggestions:

01 -
  • No one expects avocado in deviled eggs - you get surprise and delight in every bite.
  • The spicy Sriracha drizzle adds just enough kick to grab attention without overpowering the creamy filling.
02 -
  • If you try to rush cooling, shells will stick—patience saves your eggs!
  • Pressing plastic wrap right onto the filling keeps the avocado from browning, and it’s a game-changer for presentation.
03 -
  • If your avocado isn’t ripe, let it sit near bananas for a day—works wonders for softening.
  • Use a piping bag with a star tip for fancy presentation; everyone will ask if they’re store-bought.
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