Avocado Deviled Eggs Sriracha (Print Version)

Avocado adds creaminess to eggs, topped with Sriracha and fresh cilantro for a flavorful bite.

# Components:

→ 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)

# Directions:

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 sit for 10 minutes.
02 - Transfer eggs to an ice bath and cool completely. Once cooled, 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 thoroughly until smooth and creamy.
05 - Spoon or pipe the avocado mixture into the halved egg whites, ensuring an even and neat presentation.
06 - Drizzle lightly with Sriracha sauce. Sprinkle with paprika and extra cilantro leaves if desired.
07 - Serve immediately, or refrigerate covered for up to 2 hours to maintain freshness.

# Expert Advice:

01 -
  • Avocado gives the filling a velvety richness that's secretly healthier than mayo.
  • The hint of Sriracha livens up each bite, and somehow everyone asks for seconds.
02 -
  • If the avocado isn't ripe, the filling won't achieve the silky texture — I've learned not to rush it.
  • Direct plastic wrap on the filling keeps oxidation at bay, saving you from the dreaded brown hue.
03 -
  • Avoid overcooking the eggs; rubbery whites don't hold filling well.
  • Pipe the filling if you want party-ready presentation — it's so worth it.
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