Spicy Avocado Deviled Eggs

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 6
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If you’re looking to spice up your appetizer game, these Spicy Avocado Deviled Eggs are a must-try. Combining the creamy richness of avocado with a kick of sriracha, they offer a fresh twist on the classic deviled egg.

Ingredients for Spicy Avocado Deviled Eggs

Eggs are the base of this recipe, providing structure and a neutral backdrop for the flavors. Avocado adds creaminess and healthy fats, making the filling rich and smooth. Sour cream enhances the creamy texture while adding a subtle tang. Lime juice brightens up the flavors, preventing the avocado from browning. Sriracha sauce gives it a nice heat, adjustable to your taste preference. Smoked paprika introduces a smoky depth, complementing the spice. A dash of salt and pepper balances everything. Finally, cilantro and jalapeño slices add freshness and extra heat, respectively, as garnishes.

Tips & Tricks

  • For perfectly smooth avocado, use a fork or a potato masher to ensure there are no large chunks.
  • If you don’t have a piping bag, a plastic sandwich bag with the corner snipped off works just as well for filling the eggs.
  • Adjust the amount of sriracha according to your spice tolerance.

Serving Suggestions

These deviled eggs pair well with a light, crisp salad or a platter of fresh veggies. For a fun, festive touch, serve them on a bed of arugula or baby spinach to add a bit of color to your presentation.

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can prepare the filling and eggs a day in advance. Store them separately and assemble just before serving to keep them fresh.
What can I use instead of sriracha?
If you prefer a milder flavor, try using a mild hot sauce or even a bit of chipotle powder for a smoky taste.

Spicy Avocado Deviled Eggs Recipe Walkthrough

Start by placing the eggs in a saucepan, covering them with cold water. Bring this to a boil. Once boiling, remove the pan from the heat, cover it, and let the eggs sit for 12 minutes. This method ensures perfectly cooked eggs without a gray ring around the yolk.

While the eggs are cooking, cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it until smooth. This will be the base of your filling.

After the eggs have sat for 12 minutes, transfer them to an ice bath to cool for about 5 minutes. This step makes peeling them much easier. Once cooled, peel the eggs and slice them in half lengthwise.

Scoop out the yolks and add them to the bowl with the mashed avocado. Mix in the sour cream, lime juice, sriracha sauce, smoked paprika, salt, and pepper. Stir everything together until the mixture is smooth and well combined. Adjust the seasoning if necessary.

Using a spoon or a piping bag, fill each egg white half with the avocado mixture. Finally, garnish with cilantro leaves and jalapeño slices for a pop of color and flavor.

Why You'll Love This Recipe

  • Perfect for potlucks and parties—easy to transport and sure to impress.
  • Avocado adds a healthy twist, replacing some of the traditional mayonnaise.
  • The combination of spicy, creamy, and tangy flavors is addictive.

Ingredients

6 large eggs
1 ripe avocado
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon sriracha sauce
1/2 teaspoon smoked paprika
Salt to taste
Black pepper to taste
Cilantro leaves for garnish
1 jalapeño, sliced for garnish

Step-by-step Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil and then remove from heat. Cover and let eggs sit for 12 minutes.
2. While the eggs are cooking, halve the avocado and remove the pit. Scoop the flesh into a bowl and mash until smooth.
3. After 12 minutes, transfer the eggs to an ice bath and let cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
4. Remove the yolks and place them in the bowl with the mashed avocado. Add sour cream, lime juice, sriracha sauce, smoked paprika, salt, and pepper. Mix until smooth and well combined.
5. Spoon or pipe the avocado mixture into the egg white halves.
6. Garnish with cilantro leaves and jalapeño slices.
7. Serve immediately or refrigerate until ready to serve.

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