Avocado Deviled Eggs Sriracha

Eggs filled with mashed avocado, lime, and spices, topped with Sriracha. Vibrant bite-size 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)

# How To Make It:

01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.

02 - Transfer eggs to an ice bath and cool completely. Peel each egg and slice lengthwise.

03 - Gently 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 the egg white halves.

06 - Lightly drizzle with Sriracha sauce. Sprinkle with paprika and extra cilantro leaves if desired.

07 - Serve immediately, or refrigerate for up to 2 hours for optimal freshness.

# Expert Insights:

01 -

You can whisper to your friends that these deviled eggs taste way richer than they look, thanks to the avocado swap.
The spicy Sriracha drizzle lights up every bite, making them irresistible at gatherings or solo snacking.

02 -

Don’t rush the cooling step—if the eggs aren’t fully chilled, the shells cling stubbornly and make peeling a nightmare.
I once forgot to press plastic wrap onto the avocado filling, and the color dulled far too quickly—always use that trick for a vibrant, appetizing platter.

03 -