Avocado Deviled Eggs Sriracha (Print version)

Avocado fills these deviled eggs, topped with Sriracha and fresh herbs for a flavorful, zesty appetizer.

# 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)

# Cooking Steps:

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 thoroughly. Peel the eggs and slice each in half lengthwise.
03 - Gently remove yolks from whites and place yolks in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and blend until smooth and creamy.
05 - Spoon or pipe the avocado mixture evenly into the egg white halves.
06 - Drizzle lightly with Sriracha sauce. Sprinkle with paprika and additional cilantro leaves if desired.
07 - Serve immediately or refrigerate for up to 2 hours to maintain freshness.

# Expert Advice:

01 -
  • The avocado keeps the filling unbelievably creamy and light without any heaviness.
  • Each bite is a perfect balance of smooth richness and tangy spice—they disappear fast at every party.
02 -
  • If you let eggs stay too long in the water, the yolks turn gray and the whites get rubbery—timing is everything.
  • Pressing plastic wrap directly on the filling saves you from brown avocado and keeps the eggs party-ready.
03 -
  • Always taste the filling before piping—even a pinch more lime or salt can make all the difference.
  • Chilling the filled eggs brings out their creamy texture and keeps the avocado sharp green for the party.
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