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Sriracha and Honey Deviled Eggs

Sriracha and Honey Deviled Eggs

A flavorful twist on a classic spring side dish, our Sriracha and Honey Deviled Eggs add a little sweet heat to this culinary staple. The popular Vietnamese hot chili sauce called Sriracha gives creamy deviled eggs a bit of a kick. The sweetness of honey balances the kick of this recipe while also balancing the richness of the mixture. 

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 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.