Avocado Deviled Eggs Sriracha (Printable)

Avocado blends into deviled eggs, finished with Sriracha and herbs. Perfect for gatherings or healthy snacking.

# Ingredient List:

→ 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 Make:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover, remove from heat, and let rest for 10 minutes.
02 - Transfer eggs immediately to an ice bath and cool thoroughly. Peel eggs and slice in half lengthwise.
03 - Carefully extract yolks and place 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 smooth and creamy.
05 - Pipe or spoon avocado mixture into the egg white halves.
06 - Drizzle with Sriracha sauce and dust with paprika and extra cilantro leaves if desired. Serve at once, or refrigerate for up to 2 hours for optimal freshness.

# Expert Tips:

01 -
  • Avocado brings a creamy richness and freshness you won't get from traditional mayo.
  • That Sriracha drizzle adds a playful fire—it's become my go-to for impressing spice lovers at gatherings.
02 -
  • If you boil eggs too long, the yolks turn greenish and crumbly—timing really matters.
  • Pressing plastic wrap directly onto the avocado filling keeps it from losing color and tasting stale, especially if prepping ahead.
03 -
  • Let eggs come to room temperature before boiling—they're less likely to crack.
  • Use a piping bag for neat, cafe-worthy filling swirls.
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