Avocado Deviled Eggs Sriracha (Printable)

Creamy avocado and spicy Sriracha add vibrant flavor to egg halves, perfect for parties or nutritious snacks.

# 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)

# Method:

01 - Position eggs in a saucepan and cover with cold water. Bring to a boil on medium heat, cover, remove from heat, and let stand for 10 minutes.
02 - Immediately transfer eggs to an ice bath to cool thoroughly. Peel once cooled and slice eggs lengthwise.
03 - Carefully extract yolks from egg halves and place them in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, finely chopped red onion, fresh cilantro, garlic powder, salt, and pepper to yolks. Mash and blend until smooth and creamy.
05 - Spoon or pipe the avocado filling into the egg white cavities.
06 - Drizzle each with Sriracha sauce. Dust with paprika and add cilantro leaves if desired.
07 - Present immediately, or refrigerate for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • Avocado makes the filling so creamy, you won’t miss the mayo—and your taste buds will thank you.
  • The spicy Sriracha drizzle turns each bite into a little flavor party.
02 -
  • If you try peeling eggs before they’re fully cooled, the whites will shred and ruin the presentation.
  • Pressing plastic wrap directly onto the filling keeps the avocado from turning brown; learned after finding a sad, gray batch at a family brunch.
03 -
  • Older eggs are easier to peel—set aside some in the fridge a week ahead if you can.
  • Mix the yolks and avocado together while still a little warm for maximum creamy texture.
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