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Classic deviled eggs with a unique twist, garnished and ready to serve.

Classic Deviled Eggs with a Twist

A creamy, zesty delight redefined with avocado and sriracha, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Egg Preparation
  • 6 large large eggs For boiling
Filling Ingredients
  • 1 ripe avocado, peeled and pitted
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sriracha sauce
  • ¼ teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, finely chopped For garnish

Method
 

Egg Preparation
  1. Place the 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
  2. Bring to a gentle boil over medium-high heat.
  3. Cover, remove from heat, and let the eggs sit for 10-12 minutes.
  4. Transfer the pot to an ice-water bath to stop the cooking.
  5. Leave the boiled eggs in the ice-water bath for 2-3 minutes.
  6. Gently tap each egg to peel the shell and pat dry.
Filling Preparation
  1. Using a sharp serrated knife, slice each egg lengthwise to create two equal halves.
  2. Remove the yolks and place them in a mixing bowl.
  3. Add the ripe avocado, mayonnaise, Dijon mustard, and sriracha sauce. Mash and blend until smooth.
  4. Season with smoked paprika, salt, and freshly ground black pepper to taste. Mix until fully incorporated.
Assembly
  1. Transfer the filling to a piping bag fitted with a large star tip (or a zip-top bag with a corner snipped).
  2. Pipe a generous mound into each egg-white cavity.
  3. Sprinkle with smoked paprika and chopped fresh chives before serving.
  4. Serve immediately, or refrigerate for up to 2 hours before serving.

Notes

For best results, use eggs that are a few days old for easier peeling. Fill eggs a few hours before serving for the best texture.