Avocado Deviled Eggs Sriracha (Printable)

Egg halves filled with avocado, spiced with Sriracha. Vibrant, creamy, and ideal for parties or snack time.

# What You 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 - 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 to cool completely. Peel eggs and slice in half lengthwise.
03 - Carefully remove egg yolks and transfer to a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to yolks. Mash and blend until mixture is smooth and creamy.
05 - Spoon or pipe avocado mixture into each egg white half.
06 - Drizzle with Sriracha sauce. Sprinkle paprika and extra cilantro leaves as desired.
07 - Serve immediately or refrigerate up to 2 hours for best freshness.

# Expert Advice:

01 -
  • Avocado makes the filling extra velvety and ties in that fresh flavor you always wish deviled eggs had.
  • The Sriracha drizzle adds just enough heat to make each bite interesting without overwhelming your taste buds.
02 -
  • If you wait too long to add lime juice, your filling can turn brown fast and lose its appeal.
  • Swapping a spoon for a piping bag makes the eggs look far more elegant—especially for impressing guests.
03 -
  • Let eggs sit in the ice bath for at least five minutes for easier peeling—a trick I learned after too many stubborn shells.
  • Use the ripest avocado you can find; underripe ones make the filling less creamy and harder to pipe.
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