Creamy avocado and Sriracha bring a spicy kick to classic deviled eggs, ideal for parties or a fresh, wholesome snack.
# What You'll Need:
→ 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 freshly ground black pepper, to taste
→ Garnish
09 - Sriracha sauce, for drizzling
10 - Paprika, for dusting (optional)
11 - Extra cilantro leaves, for garnish (optional)
# How-To Steps:
01 - Place eggs in a saucepan and cover 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 fully. Once cooled, peel the shells and slice eggs in half lengthwise.
03 - Carefully remove yolks and set aside in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, red onion, cilantro, garlic powder, salt, and pepper to the yolks. Mash and blend until smooth and creamy.
05 - Spoon or pipe the avocado mixture into the cavity of each egg white half.
06 - Drizzle Sriracha sauce over the filled eggs. Finish with a dusting of paprika and extra cilantro leaves, if desired.
07 - Serve immediately, or refrigerate up to 2 hours for added freshness.
