avocado sriracha deviled eggs {Easter recipe}

recently a-girl and i threw a sunset beach cocktail party for some good friends.  we created some magical memories and seriously great recipes along with our friend, lauren, a gluten-free chef/blogger.  because this month as an allrecipes allstar, i’m working with the avocado council, i put a spin on my deviled eggs that makes my mouth water just thinking about it.


Sriracha Avocado Deviled Eggs c


my husband would move heaven and earth for a good deviled egg, and this one may just make it back onto the Easter table, too.  the avocado made the filling even creamier and combined with a dash of honey, really developed its sweetness.  combining it with sriracha took it right over the top.


Sriracha Avocado Deviled Eggs a

here’s the recipe for you to print and enjoy…


avocado sriracha deviled eggs {Easter recipe}


  • 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.
  4. (Can be made in food processor, if you prefer.)
  5. Add mayonnaise, lime juice, honey, 1/4 teaspoon smoked sea salt, 1 tablespoon sriracha.
  6. Blend well to combine all ingredients.
  7. Add filling to a piping bag or plastic bag, and pipe into egg white halves.
  8. Eggs may be prepared up to a day in advance, with or without filling, and stored tightly covered in the refrigerator.
  9. Garnish just before serving.
  10. 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.

do you have a special Easter dish that makes it onto the table year after year?  a killer deviled egg recipe?  share below!

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