Avocado Deviled Eggs Sriracha (Print View)

Creamy avocado replaces mayo, topped with spicy Sriracha. Great appetizer for parties or a nutritious snack.

# 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 Prepare:

01 - Arrange eggs in a saucepan and cover with cold water. Heat over medium until boiling, then cover, remove from heat, and allow eggs to rest for 10 minutes.
02 - Transfer eggs to an ice bath, cool completely, then peel shells. Slice each egg 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 yolks. Mash and blend until creamy and homogenous.
05 - Spoon or pipe the avocado filling evenly into each egg white half.
06 - Drizzle with Sriracha sauce. Sprinkle with paprika and additional cilantro leaves if desired.
07 - Serve immediately or chill under plastic wrap for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • The creamy avocado filling tastes indulgent but feels light on your palate.
  • That Sriracha drizzle heat is surprisingly addictive and always gets people talking.
02 -
  • Once, I forgot to cool the eggs fully—peeling them was a nightmare, and the whites tore apart.
  • Lime juice is your best friend for keeping the avocado looking bright, don&t skip it.
03 -
  • Using a slightly underripe avocado makes for sturdier, brighter filling.
  • Sriracha should be drizzled just before serving—this keeps the heat vivid and fresh.
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