Avocado Deviled Eggs Sriracha (Printable)

Avocado and Sriracha bring creamy, spicy flavor to classic eggs with a fresh cilantro touch.

# 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, to taste
09 - Black pepper, to taste

→ Garnish

10 - Sriracha sauce, for drizzling
11 - Paprika, for dusting (optional)
12 - Fresh cilantro leaves, for garnish (optional)

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. 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 completely. When cool, peel the eggs and slice each in half lengthwise.
03 - Gently remove yolks and transfer them to a mixing bowl. Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.
04 - Spoon or pipe the avocado mixture evenly into the egg white halves.
05 - Drizzle each half with Sriracha sauce. Dust lightly with paprika and add extra cilantro leaves if desired. Serve immediately, or refrigerate up to 2 hours for optimal freshness.

# Expert Suggestions:

01 -
  • This avocado filling stays creamy without mayonnaise and tastes light as air—trust me, no one misses the mayo.
  • The drizzle of Sriracha instantly elevates the flavor and gives guests something to rave about.
02 -
  • I once put too much onion in—finer chopping and restraint prevents the flavors from taking over.
  • Pressing plastic wrap directly on the surface of the filling keeps the avocado vibrantly green for longer than you’d expect.
03 -
  • Avoid over-mashing the eggs and avocado or the filling loses its texture and looks too runny.
  • Slicing eggs with a wet knife makes for clean neat edges every time.
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