Skip navigation

Sriracha and Honey Deviled Eggs

Deviled eggs
Photo: National Honey Board
From: Cookbook author Marie Simmons. Yield: 4 to 6 servings.

6 hard-cooked eggs, peeled and halved
3 Tbsp. mayonnaise
2 Tbsp. honey
2 Tbsp. sriracha (or more, to taste)
1 tsp. unseasoned rice vinegar
1 tsp. grated onion with juices
¼ tsp. coarse salt
as needed for fresh herb garnish, torn cilantro, basil or Italian parsley

Carefully lift yolks from whites of eggs and place in a bowl. Arrange egg white halves, cut side up, on a large plate. Mash yolks thoroughly with 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 desired.

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

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.