Honey Sriracha Deviled Eggs
These Honey Sriracha Deviled Eggs bring a sweet heat that feels right at home on a party platter. They are creamy, bright, and easy to make ahead, which makes them a smart choice for gatherings and casual cookouts.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon honey
- 1 teaspoon sriracha sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 0.125 teaspoon garlic powder
- salt to taste
- black pepper to taste
- thinly sliced chives or parsley for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then lower the heat and simmer for about 10 to 11 minutes.
- Transfer the eggs to an ice bath or run them under cold water until fully cooled. Peel the shells carefully, then slice each egg in half lengthwise.
- Scoop the yolks into a bowl and mash them with mayonnaise, honey, sriracha, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves. A piping bag makes them look extra neat, but a small spoon works just fine.
- Finish with chopped chives or parsley, then arrange the eggs on a platter and serve chilled.
Notes
Use eggs that are a few days old if possible, because they usually peel more easily. Chill the eggs before filling them so the centers stay firm and the platter looks fresh. Taste the filling before piping it, then adjust the sweetness, heat, or salt to match your preference.
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the filling and egg whites chilled until serving, and add the garnish right before they go on the table. These are meant to be served cold, so reheating is not needed.