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Creamy Avocado Sriracha Deviled Eggs

creamy avocado sriracha deviled eggs - featured image
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A quick and easy appetizer combining creamy avocado with spicy sriracha for a flavorful twist on classic deviled eggs. Perfect for parties, snacking, or a comforting late-night treat.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled (about 10.5 oz)
  • 1 medium ripe avocado, mashed (about 5.3 oz)
  • 2 tablespoons mayonnaise (30 ml)
  • 1 to 1.5 tablespoons sriracha sauce (15–22 ml), adjust to taste
  • 1 teaspoon freshly squeezed lemon juice (5 ml)
  • ½ teaspoon Dijon mustard (2.5 ml)
  • A pinch of garlic powder
  • Salt and freshly ground black pepper, to taste
  • Smoked paprika, for garnish (optional)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch (2.5 cm). Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
  2. Drain hot water and immediately transfer eggs to an ice bath or run under cold water for several minutes to stop cooking and make peeling easier. Gently tap and peel the shells away.
  3. Slice each egg in half lengthwise. Carefully remove yolks and place them in a medium mixing bowl. Set whites aside on a serving plate.
  4. Add the ripe avocado to the yolks and mash together until smooth but still a bit chunky.
  5. Stir in mayonnaise, sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Taste and adjust seasoning or sriracha for preferred spice level.
  6. Using a spoon or piping bag, fill each egg white half with the creamy avocado-sriracha mixture. Do not overfill; a little mound looks inviting.
  7. Lightly sprinkle smoked paprika on top for color and subtle smoky flavor. Optionally, add finely chopped cilantro or green onions for freshness.
  8. Refrigerate for at least 15 minutes to let flavors meld. Serve slightly chilled but not icy cold.

Notes

Use eggs that are a few days old for easier peeling. Shock eggs in ice water immediately after boiling to prevent overcooking and chalky yolks. Adjust sriracha to taste, starting small and increasing gradually. Lemon juice prevents avocado browning and brightens flavor. If filling is too loose, add more mashed yolk or avocado. Leftover filling can be used as a spread on crackers or toast.

Nutrition

Keywords: deviled eggs, avocado, sriracha, spicy appetizer, easy recipe, party snack, creamy, quick, low-carb, keto-friendly

Find it online: https://magnetmeal.com/creamy-avocado-sriracha-deviled-eggs-recipe-easy-spicy-appetizer/