Avocado Deviled Eggs Sriracha (Printable)

Creamy avocado blends with Sriracha, making savory deviled eggs perfect for gatherings or a nutritious snack.

# What Goes In:

→ 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 - Place eggs in a saucepan and cover 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 fully. Peel the eggs and slice them lengthwise.
03 - Carefully remove 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 and blend until smooth and creamy.
05 - Spoon or pipe avocado mixture into egg white halves.
06 - Drizzle with Sriracha sauce, dust with paprika, and garnish with extra cilantro as desired. Serve immediately, or refrigerate up to 2 hours for optimal freshness.

# Expert Tips:

01 -
  • The creamy avocado filling tastes luxurious but keeps things light, making these eggs secretly guilt-free.
  • You'll get a zesty kick and cooling richness in every bite, perfect for impressing at gatherings or sneaking as a personal snack.
02 -
  • If you try to fill the eggs while they're still warm, the avocado can turn dull and slick—wait for full cooling.
  • Pressing wrap directly onto the filling keeps oxidation away, so the deviled eggs hold their gorgeous green.
03 -
  • If you accidentally overcook the eggs, a little extra lime juice covers up the dry texture in the filling.
  • Pipe the filling with a bag for beautiful swirls—it always impresses, even for casual occasions.
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