Avocado Deviled Eggs Sriracha (Printable version)

Egg halves with creamy avocado filling, topped with Sriracha for a vibrant, spicy appetizer.

# What You 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)

# Step-by-step guide:

01 - Place eggs in a saucepan and cover completely with cold water. Bring to a boil over medium heat, then cover. Remove from heat and let stand for 10 minutes.
02 - Transfer eggs to an ice bath and cool until thoroughly chilled. Peel each egg and slice lengthwise.
03 - Gently remove the yolks and collect 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 blend until creamy and smooth.
05 - Spoon or pipe the avocado mixture into the prepared egg white halves.
06 - Drizzle with Sriracha sauce. Sprinkle with paprika and extra cilantro leaves if desired.
07 - Serve promptly or refrigerate for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • If you're after creamy deviled eggs without the heaviness of mayo, this is your secret weapon.
  • Avocado gives color and texture, while Sriracha wakes up every mouthful.
02 -
  • If the eggs aren't cool enough before peeling, the shells stick and ruin the neat whites.
  • Covering the avocado mixture with plastic wrap, touching the surface, keeps it from browning and losing its sparkle.
03 -
  • A ripe avocado makes the filling creamy – skip any avocado with brown spots.
  • The right Sriracha drizzle can go from mild to fiery, so individualize every serving.
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