Avocado Deviled Eggs with Sriracha (Printable)

Creamy avocado and egg yolk filling with lime, Dijon, and Sriracha for a bright, spicy party 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 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 the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel the eggs and slice in half lengthwise.
03 - Gently remove the yolks and place them in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
05 - Spoon or pipe the avocado mixture into the egg white halves.
06 - Drizzle lightly with Sriracha sauce. Sprinkle with paprika and extra cilantro if desired.
07 - Serve immediately, or refrigerate for up to 2 hours before serving for best freshness.

# Expert Advice:

01 -
  • The avocado adds silky creaminess so you can skip mayonnaise without losing richness.
  • A quick squeeze of lime and a Sriracha drizzle bring brightness and a controlled kick that makes these crowd pleasers.
02 -
  • Do not overcook the eggs or the yolks develop a green ring and a chalky texture.
  • Press plastic wrap directly on the surface of the filling to slow browning when you need to wait before serving.
03 -
  • Use a piping bag fitted with a star tip for neat presentation that looks professional with minimal fuss.
  • Pick an avocado that gives slightly under gentle pressure so the filling is smooth and not gritty.
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