Avocado Deviled Eggs Sriracha (Printable)

Avocado-filled deviled eggs topped with Sriracha offer a spicy, creamy party snack or healthy appetizer.

# What You 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 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 rest for 10 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel eggs and slice in half lengthwise.
03 - Carefully take the yolks out and transfer them to a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, chopped cilantro, garlic powder, salt, and black pepper to yolks. Mash and mix thoroughly until the texture is smooth and creamy.
05 - Spoon or pipe the avocado mixture into each egg white half.
06 - Drizzle each filled egg with Sriracha sauce. Optionally, dust with paprika and add extra cilantro.
07 - Serve immediately, or refrigerate the assembled eggs for up to 2 hours for optimal freshness.

# Helpful Tips:

01 -
  • It’s surprisingly creamy without mayonnaise, so you can brag about sneaking in avocado.
  • Each bite packs a bold flavor—lime, cilantro, and a kick of Sriracha—to wake up boring appetizers.
02 -
  • If you skip the lime juice, the avocado will brown quickly and lose its appeal.
  • Chilling the eggs fully before peeling makes the shells slide off easily—it’s worth the patience.
03 -
  • Use a piping bag for the filling if you want a clean, professional look—it’s faster than a spoon.
  • A squeeze of lime at the end keeps everything tasting bright even after chilling.
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