Avocado Deviled Eggs Sriracha (Printable)

Avocado replaces mayo, creating creamy deviled eggs with a Sriracha drizzle for a spicy, vibrant appetizer.

# 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 - 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 rest for 10 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel and slice lengthwise.
03 - Gently extract yolks and transfer to a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and mix thoroughly until a creamy consistency is achieved.
05 - Spoon or pipe the avocado-yolk mixture into the egg white halves.
06 - Drizzle with Sriracha sauce. Dust with paprika and additional cilantro if desired. Serve immediately or refrigerate up to 2 hours for optimal freshness.

# Expert Tips:

01 -
  • This creamy avocado filling is so luscious that no one misses the mayo.
  • The Sriracha drizzle gives just enough heat to perk up any appetizer plate.
02 -
  • If you don’t cool eggs fully, peeling is a messy ordeal—I’ve learned to always bring out the ice bath.
  • Pressing plastic wrap directly onto the avocado filling prevents that dreaded brown layer and keeps things appetizing.
03 -
  • Let eggs sit in the ice bath for at least five minutes before peeling—it saves time and frustration.
  • The secret is really the lime juice; it keeps avocado vibrant and adds a tangy pop that makes these special.
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