Modern Deviled Eggs with Avocado and Sriracha
A modern twist on classic deviled eggs made with creamy avocado, fresh lime juice, and a kick of Sriracha. These vibrant deviled eggs are smooth, tangy, and slightly spicy—perfect for parties, brunch, or appetizers.
Ingredients
Egg Base
- 6 large eggs hard-boiled and peeled
- 1 medium ripe avocado
- 1 tbsp mayonnaise or Greek yogurt
- 1 tbsp fresh lime juice
- 1-2 tsp Sriracha adjust to taste
- 1 tbsp fresh cilantro finely chopped
- 0.25 tsp garlic powder
- to taste salt
- to taste black pepper freshly ground
Garnish
- to taste smoked paprika
- to taste cilantro leaves for garnish
- optional serrano peppers thinly sliced for garnish
Instructions
- Slice the hard-boiled eggs in half lengthwise. Carefully scoop the yolks into a medium bowl and place the egg white halves on a serving platter.
- Add the avocado, mayonnaise (or Greek yogurt), lime juice, Sriracha, chopped cilantro, and garlic powder to the egg yolks. Mash with a fork until smooth and creamy, or blend in a food processor for an extra-smooth filling.
- Season the mixture with salt and freshly ground black pepper. Taste and adjust the lime juice or Sriracha to your preference.
- Spoon or pipe the avocado-yolk mixture evenly into the egg white halves.
- Garnish with smoked paprika, fresh cilantro leaves, or thin slices of serrano pepper. Serve immediately or refrigerate until ready to serve.
Notes
To make perfect hard-boiled eggs, place them in a saucepan, cover with cold water by one inch, bring to a boil, then turn off the heat and let sit covered for 10–12 minutes. Transfer to an ice bath before peeling. The lime juice helps prevent the avocado from browning while adding bright flavor. If Sriracha isn't available, substitute another chili-garlic sauce or your favorite hot sauce.
