Avocado Deviled Eggs Sriracha (Printable Version)

Egg halves filled with avocado blend, topped with Sriracha and cilantro. Perfect party appetizer or fresh snack.

# Needed Ingredients:

→ 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)

# Preparation Steps:

01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel and slice eggs in half lengthwise.
03 - Carefully remove yolks and place in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to yolks. Mash and mix until smooth and creamy.
05 - Spoon or pipe the avocado mixture into egg white halves.
06 - Drizzle with Sriracha sauce. Sprinkle with paprika and extra cilantro leaves as desired.
07 - Serve immediately, or refrigerate for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • That creamy avocado filling tastes like a cool secret under the bold Sriracha burst.
  • Skip the mayo and your snack still feels light, fresh, and party-perfect.
02 -
  • If you undercook the eggs, the yolks turn damp and stick—always let them rest the full ten minutes.
  • Pressing plastic wrap directly on the filling keeps the avocado from browning, a discovery that saved me from disappointing leftovers.
03 -
  • Using older eggs makes peeling much easier—a trick learned after countless sticky shells.
  • Finely chop onion and cilantro for a filling that pipes neatly and tastes balanced.
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