Avocado Deviled Eggs Sriracha

# 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 and pepper to taste

→ Garnish

09 - Sriracha sauce, for drizzling

10 - Paprika, for dusting (optional)

11 - Extra cilantro leaves, for garnish (optional)

# How To Make:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the saucepan, remove from heat, and let sit for 10 minutes.

02 - Transfer eggs to an ice bath and cool completely. Peel eggs and slice in half lengthwise.

03 - Gently remove yolks from each egg half and place them in a mixing bowl.

04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and mix thoroughly until smooth and creamy.

05 - Spoon or pipe the avocado mixture into the hollow of egg white halves.

06 - Drizzle lightly with Sriracha sauce. Sprinkle with paprika and extra cilantro leaves if desired.

07 - Serve immediately, or store in the refrigerator for up to 2 hours for optimal freshness.

# Expert Tips:

01 -

The avocado filling is so creamy, you'll never miss the mayo, and it stays fresh longer if you press wrap to the surface.
When you drizzle Sriracha, it's like each bite gets its own zingy surprise—people always ask for seconds.

02 -

If you wait too long to peel the eggs after cooking, the shells stick and tear—do it right after the ice bath.
Swapping mayo for avocado makes the filling healthier and keeps it gluten-free, but cover tightly to prevent browning.

03 -