Avocado Deviled Eggs Sriracha (Printable)

Avocado replaces mayo for a creamy bite, topped with Sriracha and cilantro. Great for gatherings or snacks.

# 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:

01 - Place eggs in a saucepan, cover with cold water, and heat to a boil over medium heat. Once boiling, cover, remove from heat, and allow to rest for 10 minutes.
02 - Transfer eggs to an ice bath to cool thoroughly. Peel eggs and slice each in half lengthwise.
03 - Carefully remove yolks from whites and transfer yolks to a mixing bowl.
04 - Combine avocado, lime juice, Dijon mustard, chopped red onion, cilantro, garlic powder, salt, and pepper with the yolks. Mash and blend until a creamy texture is achieved.
05 - Fill each egg white half with the avocado mixture using a spoon or piping bag.
06 - Drizzle Sriracha sauce over the filled eggs. Sprinkle with paprika and extra cilantro leaves as desired.
07 - Serve immediately or refrigerate covered for up to 2 hours for optimal freshness.

# Expert Advice:

01 -
  • No mayo means they're lighter, but still totally creamy—like a healthy secret weapon.
  • The avocado-lime combo brings an unexpectedly fresh twist that people always rave about.
02 -
  • If you rush peeling, the eggs tear—patience means perfect halves.
  • Protect the filling with wrap pressed directly on top; otherwise, avocado browns quickly, no matter how much lime you use.
03 -
  • Choose eggs straight from the fridge—they're less likely to crack and give smoother halves.
  • A touch more lime juice can revive the flavor if your avocado seems bland—just taste and adjust.
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