Honey Sriracha Deviled Eggs

Looking for a way to give classic devilled eggs a spicy-sweet twist? These Sriracha Devilled Eggs blend creamy, tangy filling with a kick of heat from sriracha and the natural sweetness of BeeMaid Honey. The honey balances the spice beautifully, creating a bold, flavour-packed bite that’s smooth, zesty, and just a little indulgent. Perfect for appetizers, party trays, or a quick snack with personality, they’re easy to make and guaranteed to disappear fast.

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Dairy Free

Gluten Free

Nut Free

Ingredients

Recipe

2 Tbsp

BeeMaid Honey

1 1/2 Tbsp

Sriracha

1/4 Cup

Mayonnaise

1/2 Tsp

Rice Vinegar

1 Tsp

Grated Onion

1/4 Tsp

Salt

Hard-Boiled Eggs (peeled and halved)

Garnish:

Chopped Cilantro or Dill

Directions

1. Prep your hard-boiled eggs. Lift the yolkLs from the whites and place in a small bowl, ensuring not to break the egg whites. Gently clean out any reminents of the yolks from the egg whites and arrange on a serving tray.

2. Using a fork, mash the egg yolks together. Then add in the mayonnaise, BeeMaid Honey, Sriracha, vinegar, onion and salt. Continue to mix until a thick, creamy consistency is formed. Add in additional Sriracha or mayonnaise to suit your taste preferences.

3. Fill a piping bag with the creamy yolk filling and slowly pipe the mixture until it fills the centre of each egg white. (If you don’t have access to a piping bag, fill a plastic zip-loc bag with the mixture and cut the tip off of the corner instead).

4. Top with a final dot of Sriracha and garnish the eggs with a few leaves of cilantro or dill.

5. Serve and enjoy! (If prepping in advance, ensure the eggs are refrigerated until serving).