Sriracha and Honey Deviled Eggs

YIELD: 4 to 6 servings


6 hard cooked eggs peeled and halved
2 1/2 tablespoon mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons Sriracha plus more to taste
1/2 teaspoon unseasoned rice vinegar
1 teaspoon grated onion with juices
¼ teaspoon 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.

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