Avocado Deviled Eggs Sriracha (Printable version)

Creamy avocado replaces mayo in these spicy Sriracha-topped deviled eggs for a flavorful appetizer.

# Ingredient list:

→ 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 freshly ground black pepper, to taste

→ Garnish

09 - Sriracha sauce, for drizzling
10 - Paprika, for dusting (optional)
11 - Extra cilantro leaves, for garnish (optional)

# Step-by-step guide:

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 stand for 10 minutes.
02 - Transfer eggs to an ice bath and let cool completely. Peel the eggs and slice in half lengthwise.
03 - Gently remove yolks to a mixing bowl. Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper. Mash ingredients together until smooth and creamy.
04 - Spoon or pipe the avocado filling into the egg white halves.
05 - Drizzle deviled eggs lightly with Sriracha sauce. Garnish with paprika and extra cilantro leaves if desired. Serve immediately or refrigerate up to 2 hours for optimal freshness.

# Expert tips:

01 -
  • Creamy avocado filling adds healthy fats and a fresh flavor without mayonnaise.
  • Simple preparation with minimal ingredients makes this an easy and quick appetizer.
  • Sriracha drizzle delivers a spicy kick that balances the creamy texture.
  • Perfectly suited for gluten-free and vegetarian diets.
  • Bright lime juice and fresh cilantro enhance vibrant, fresh flavors.
02 -
  • Use ripe but firm avocados to avoid overly runny filling.
  • Cool eggs completely in an ice bath for easier peeling.
  • Chill filled eggs before serving to let flavors meld.
  • Use a piping bag for a professional look and easy serving.
  • Check labels on Sriracha and mustard for any allergen concerns.
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