Avocado Deviled Eggs Sriracha (Printable Version)

Enjoy creamy avocado-stuffed eggs topped with spicy Sriracha; perfect for parties and healthy appetizers.

# 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. Heat to a boil over medium, cover, remove from heat, and let stand for 10 minutes.
02 - Transfer cooked eggs to an ice bath until fully cooled. Peel eggs and slice lengthwise.
03 - Carefully separate yolks and place them in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to yolks. Mash thoroughly until creamy and uniform.
05 - Spoon or pipe the avocado mixture into the cavity of each egg white half.
06 - Drizzle with Sriracha sauce. Sprinkle paprika and extra cilantro leaves if desired.
07 - Serve immediately, or refrigerate up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • Avocado brings a buttery richness and makes the filling feel indulgently smooth.
  • They pack a punch with Sriracha, but stay light enough for easy grazing at gatherings.
02 -
  • If you don't cool the eggs long enough, peeling can lead to torn whites and filling spills.
  • Piping the filling is fun, but using a spoon gives more rustic charm (and less mess).
03 -
  • Never skip the ice bath; it makes peeling so much easier and the egg whites stay smooth.
  • Balancing lime juice and avocado is the secret to the freshest flavor.
Go Back