Avocado Deviled Eggs Sriracha (Printable)

Avocado and Sriracha bring vibrant flavor to bite-sized eggs, ideal for healthy snacking or parties.

# Required Ingredients:

→ 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)

# Directions:

01 - Arrange eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, then cover, remove from heat, and allow to sit for 10 minutes.
02 - Transfer eggs to an ice bath, cool thoroughly, and peel. Cut the eggs lengthwise to yield halves.
03 - Carefully remove yolks from egg 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 stir until mixture is smooth and creamy.
05 - Fill egg white halves with avocado mixture using a spoon or piping bag.
06 - Drizzle Sriracha sauce over filled eggs. Dust with paprika and add extra cilantro leaves if desired.
07 - Serve immediately, or refrigerate for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • The creamy avocado filling feels like a secret upgrade to classic deviled eggs.
  • This recipe delivers fresh flavor and a gentle kick without the heaviness of mayonnaise.
02 -
  • Peeling eggs right after their ice bath saves you from ragged shells—I learned this after ruining more than a few halves.
  • Pressing plastic wrap onto the filling keeps the avocado from turning brown; skip this and your green turns grey fast.
03 -
  • Avoid watery avocados—check before mashing that they're firm but soft, not mushy.
  • Mix the filling gently to keep it light and not dense; aeration makes every bite feel luxurious.
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