Sriracha and Honey Deviled Eggs

YIELD: Makes 4 to 6 servings

INGREDIENTS

6

hard cooked eggs

peeled and halved

2 1/2 T

mayonnaise

1 1/2 T

honey

1 1/2 T

Sriracha

plus more to taste

1/2 tsp.

unseasoned rice vinegar

1 tsp.

grated onion

with juices

1/4 tsp.

coarse salt

fresh herb garnish

(torn cilantro, basil or Italian parsley)

DIRECTIONS

Carefully lift the yolks from the whites and place in a bowl. Arrange the whites, cut side up on a large plate.

Mash the yolks thoroughly with the back of a fork. Add mayonnaise, honey, Sriracha, vinegar, grated onion and salt. Beat with a wooden spoon until mixture is thoroughly blended. Taste and add more Sriracha, if needed.

With a teaspoon carefully fill each egg white, dividing evenly. Garnish with a torn leaf of the preferred herb. Refrigerate until ready to serve. Serve cold.

TIP: Try a clover or orange blossom honey varietal with this recipe.