Avocado Sriracha Deviled Eggs

24 deviled eggs

Sriracha and avocado take this deviled egg recipe to a sweet and spicy, modernized flavor profile. Eggs may be prepared up to a day in advance, with or without filling, and stored tightly covered in the refrigerator.


  • 1 dozen large hard-boiled eggs, peeled
  • 2 medium ripe avocados
  • 1/4 cup homemade or olive-oil-based mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon smoked sea salt (divided)
  • 1 tablespoon sriracha, plus extra for garnish
  • Cilantro leaves, for garnish


  1. Slice eggs in half lengthwise.
  2. Pop yolks from whites, and place in a mixing bowl.
  3. Add avocado and mash together to eliminate clumps. (Can be made in food processor, if you prefer.)
  4. Add mayonnaise, lime juice, honey, 1/4 teaspoon smoked sea salt, 1 tablespoon sriracha.
  5. Blend well to combine all ingredients.
  6. Add filling to a piping bag or plastic bag, and pipe into egg white halves.
  7. Garnish just before serving. To garnish, drizzle eggs with several drops sriracha (to taste), then top with a sprinkle of cilantro leaves and if desired, a dash of smoked sea salt.

Recipe by Angela Sackett (dancingwithmyfather.net).

Photo by Angela and Anna Sackett.