Avocado Deviled Eggs Sriracha (Printable)

Egg halves stuffed with creamy avocado and zesty Sriracha, ideal for parties or wholesome snacking.

# 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)

# Directions:

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 water bath. Cool completely, then peel and slice in half lengthwise.
03 - Gently remove yolks and place in a mixing bowl. Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper. Mash and mix until the filling is smooth and creamy.
04 - Spoon or pipe the avocado filling into the egg white halves.
05 - Drizzle with Sriracha sauce. Dust with paprika and garnish with extra cilantro leaves as desired. Serve immediately, or refrigerate for up to 2 hours for best freshness.

# Expert Advice:

01 -
  • The avocado gives the filling a silky richness and a fresh, vibrant flavor that feels like a secret upgrade.
  • The bright Sriracha drizzle brings just the right balance of heat and tang, so each bite pops.
02 -
  • I once let eggs sit in hot water too long, and the yolks turned gray—stick to exactly 10 minutes for perfect color.
  • Piping the filling is faster if everything&apost;s mashed extra smooth; chunky bits clog the tip and test your patience.
03 -
  • Never skip the ice bath—cooling quickly keeps the eggs easy to peel and yolks smooth.
  • Use a ripe avocado; an underripe one makes the filling lumpy and dull instead of creamy.
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