Avocado Deviled Eggs Sriracha

# 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 black pepper, to taste

→ Garnish

09 - Sriracha sauce, for drizzling

10 - Paprika, for dusting (optional)

11 - Extra cilantro leaves, for garnish (optional)

# How to Cook:

01 - Place eggs in a saucepan and cover completely with cold water. Bring to a boil over medium heat, then cover, remove from heat, and let stand for 10 minutes.

02 - Transfer eggs to an ice bath to cool thoroughly. Once fully cooled, peel the eggs and slice each one lengthwise.

03 - Carefully remove the yolks and transfer them to a mixing bowl, reserving the egg white halves for filling.

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

05 - Evenly spoon or pipe the avocado filling into the hollowed egg white halves.

06 - Drizzle with Sriracha sauce. For extra color and flavor, dust with paprika and scatter fresh cilantro leaves if desired.

07 - Serve immediately, or refrigerate up to 2 hours for optimal freshness before presenting.

# Expert Advice:

01 -

The avocado brings a creamy twist and a bright green color that feels like a chef’s secret upgrade.
The Sriracha drizzle adds just the right punch to wake up your taste buds on even the sleepiest afternoon.

02 -

If the avocado isn’t fully ripe, your filling won’t get that creamy dreaminess and will be a pain to mash.
Pressing plastic wrap directly onto the filling in the bowl keeps it from turning brown—no sad, gray-green eggs allowed.

03 -