Avocado Deviled Eggs Sriracha (Printable)

Avocado and Sriracha elevate classic deviled eggs with vibrant color and a spicy kick for any occasion.

# 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 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 It:

01 - Arrange eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium heat, then immediately cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to an ice bath and allow to cool thoroughly. Peel eggs and slice each in half lengthwise.
03 - Carefully remove yolks and place in a mixing bowl. Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper. Mash with a fork or mix until smooth and creamy.
04 - Pipe or spoon the avocado mixture into the hollow of each egg white half.
05 - Drizzle lightly with Sriracha sauce. Dust with paprika and top with extra cilantro leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • Creamy avocado replaces mayonnaise for a healthier, nutrient-dense filling.
  • The combination of lime, cilantro, and Sriracha creates a bold, zesty flavor profile.
  • It is a quick, 25-minute appetizer that is both gluten-free and vegetarian.
02 -
  • To keep the avocado bright, press plastic wrap directly on the surface of the filling until you are ready to serve.
  • For a cleaner look, use a piping bag with a large star tip to fill the egg whites.
  • Ensure the avocado is fully ripe to achieve a smooth and creamy consistency in the filling.
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