Description
Discover a modern twist on a classic with these creamy Avocado Deviled Eggs featuring a spicy Sriracha kick. Perfect for appetizers, snacks, or picnics, this easy recipe elevates your deviled egg experience.
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 1–2 teaspoons Sriracha sauce (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Paprika for garnish (optional)
Instructions
- Boil eggs: Cover eggs with water in a saucepan. Bring to a boil, then turn off heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool.
- Prepare filling: Peel and halve the cooled eggs lengthwise. Scoop yolks into a bowl, setting whites aside.
- Mix filling: Mash yolks with avocado, mayonnaise, Dijon mustard, Sriracha, salt, and pepper until creamy.
- Fill egg whites: Spoon or pipe the avocado mixture into the egg white halves.
- Garnish: Sprinkle with paprika and fresh cilantro if desired.
- Serve: Enjoy your modern avocado deviled eggs.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Cover tightly to help maintain the avocado’s color.
- Adjust Sriracha for desired spice level.
- Consider adding a squeeze of lime juice for extra tang.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (2 halves)
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg