Sriracha and Honey Deviled Eggs

Sriracha and Honey Deviled Eggs

YIELD: Makes 4 to 6 servings


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)


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.


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