Honey Sriracha Deviled Eggs - Perfect Easter Recipe (2024)

Jump to Recipe

Honey Sriracha Deviled Eggs:super easy to make, these sweet-spicy twist on classic deviled eggs is filled with a creamy melting center. It’s a perfect party appetizer for Easter.

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (1)

Honey Sriracha Deviled Eggs | Easter Deviled Eggs

This weekend I made these Honey Sriracha Deviled Eggsfor a ‘Girls Night-In’ party at my place and they were super hit with absolutely no crumbs left!

What is Sriracha Honey Deviled Eggs?

They are hard-boiled eggs, shelled and halved. Then the yolks are removed and mixed with a sriracha-honey mix and it’s pipped in the egg white center.

They are usually served cold and are perfect for light meal/snacks or Easter brunch.

I’m also totally excited to share with you that we are collaborating with the National Honey Board to celebrate theNational Honey Month(September).

Sriracha Honey Deviled Eggs Ingredients

  • 6 Hard-Boiled Eggs – peeled and halved
  • 2.5 Tbsp Mayonnaise
  • 1 Tbsp Honey
  • 1.5 Tbsp Sriracha – plus more to taste
  • 1/2 Tsp Rice Vinegar
  • 1 Tsp Grated Onion with juices
  • ¼ Tsp Coarse Salt

Decoration:

  • 1 Tbsp Mustard – in tiny ziplock bag or plastic dropper
  • 1 Tbsp Sriracha Sauce – in tiny ziplock bag or plastic dropper
  • Fresh Cilantro – Torn in small pieces
  • 1/4 Tsp Paprika Powder – optional

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (2)

As many of you know, I love honey and it’s a part of my daily routine (honey tea in the morning).

So this collaboration was an absolute dream come true and I’m so excited to celebrate with Honey all September long 🙂

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (3)

To continue with the celebrations, they also sent me this shiny golden goody bag that is designed in collaboration with lifestyle blogger Camille Styles.

So, I finalized a fun girls’ night with my besties at my place and I decided to make these Honey Sriracha Deviled Eggsthat goes perfectly with our Honey theme.

I mean, I love the idea of a ‘girls’ night in’ as it definitely saves you all that driving around.

Then deciding a restaurant, made a reservation, and many times, we left the restaurants early due to overcrowding or too loud music/atmosphere.

So, this Girls-Night-In is perfect for everyone along with these Honey Sriracha Deviled Eggs.

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (4)

Once, the menu was decided, I quickly arranged these cute lanterns, lights, straws, napkins and placed some wine to chill in the fridge (it ain’t a girls-night if no wine is there 😉.

As soon as all this was done, I finally started with my Deviled Eggs recipe which comes together in 23-25 minutes.

It’s a very simple recipe but the taste just blows everyone away as it’s the perfect combination of sweet-spicy.

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (5)

Honey Sriracha Deviled Eggs

With just 5 main ingredients, you can make this anytime and it can be easily double, tripled or whatever size you want.

The only IMPORTANT Thing you need – ‘Perfectly Cooked Boiled Eggs’ !!

That’s because you don’t want either hard eggs or too soft eggs.

You don’t want that graying yolk, as that just looks unappetizing.

ProTips for Perfectly Boiled Egg:

1. You need to completely submerge the eggs into the water while boiling.

2. You want to gently place the eggs in a pot as you don’t want any crack or liquid coming out while boiling.

3. Always boil it for 8 minutes for that perfect hard-boiled eggs.

4. As soon as your 8 minutes are done, turn off the heat and transfer the eggs to an ice bath.

5. You must stop the cooking process at once for them to remain perfectly boiled.

6. Break the shell once the egg is completely cool or you’ll end up with not so nicely shelled eggs.

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (6)

Also, another tip to remember is that you need to either mash the yolks for the filling or simply add everything in a food processor and blend for 1/2 minute.

Never whisk cooked egg yolks as that won’t give you the creamy texture for deviled eggs.

So, finally, the Honey Sriracha Deviled Eggsare ready and I can’t wait to share this with my friends.

I’m so looking forward to creating some golden moments with our friends that we all will cherish forever.

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (7)

So, go ahead and try theseHoney Sriracha Deviled Egg sand Keep sending me your notes/comments here

Or on my Instagram or Facebook accounts as I love reading all your messages.

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (8)

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + @easycookingwithmolly on Instagram –>

Connect with Me Here: Facebook / Pinterest / Instagram

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (9)

You May Like

Crab Cakes with Mango Salsa : How to make Crab Cakes

Indian Cheese Corn Toast

Quick Vegetable Puff Recipe (Indian Curry Puff)

Yield: 12 Deviled Eggs

Honey Sriracha Deviled Eggs

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (10)

Honey Sriracha Deviled Eggs: super easy to make, thesesweet-spicy twist on classic deviled eggs is filled with a creamy-melting center. It's a perfect party appetizer or for Easter.Sriracha Deviled Eggs | Honey Sriracha Deviled Eggs| Easter Deviled Eggs

Prep Time15 minutes

Cook Time8 minutes

Total Time23 minutes

Ingredients

  • 6 Hard-Boiled Eggs - peeled and halved
  • 2 1/2 Tbsp Mayonnaise
  • 1 Tbsp Honey
  • 1 1/2 Tbsp Sriracha - plus more to taste
  • 1/2 Tsp Rice Vinegar
  • 1 Tsp Grated Onion with juices
  • ¼ Tsp Coarse Salt

Decoration:

  • 1 Tbsp Mustard - in tiny ziplock bag or plastic dropper
  • 1 Tbsp Sriracha Sauce - in tiny ziplock bag or plastic dropper
  • Fresh Cilantro - Torn in small pieces
  • 1/4 Tsp Paprika Powder - optional

Instructions

How To Hard Boil Eggs:

  1. Take a deep pot (that can accommodate 6 eggs nicely) and fill it with water.
  2. Heat the filled pan to the first boil and then slowly add the eggs.
  3. Let this boil for a minute and then reduce the heat to low and boil the eggs for 7 minutes.
  4. As soon as the 7 minutes are done, turn off the heat.
  5. Take another large bowl and fill it with ice.
  6. Place all the boiled eggs over the ice and let them cool completely (this stops the eggs from overboiling and turning them hard - also keeps the yolk bright yellow).
  7. Once cold, remove the shells

To Make the Deviled Eggs:

  1. Carefully, slice the eggs into half (oblong).
  2. Using a spoon, lift the yolks from the whites and place in a bowl.
  3. Arrange the whites, cut side up on a large plate.
  4. Mash the yolks thoroughly with the back of a fork.
  5. Add mayonnaise, honey, sriracha, vinegar, grated onion, and salt.
  6. Beat with a wooden spoon until the mixture is thoroughly blended or churn it in a small food processor for 1/2 minute.
  7. Taste and add more Sriracha, if needed.
  8. Transfer this yolk mixture in a Ziploc bag and snip one of the ends to pipe it. (you may use a piping bag with a decorative tip too)
  9. Carefully fill each egg white, dividing evenly.

Decorate the Deviled Eggs:

  1. Place cilantro on each egg.
  2. Add 1 tiny drop of mustard and sriracha on each egg.
  3. Sprinkle some paprika on each.
  4. Refrigerate until ready to serve.
  5. Serve cold.

TIP:Try an orange blossom honey varietal with this recipe.

Nutrition Information:

Yield:

5

Serving Size:

2

Amount Per Serving:Calories: 183Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 226mgSodium: 516mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 8g

Honey Sriracha Deviled Eggs - Perfect Easter Recipe (2024)

FAQs

Honey Sriracha Deviled Eggs - Perfect Easter Recipe? ›

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

What happens if you put too much mayo in deviled eggs? ›

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

How do you keep deviled eggs from getting soggy? ›

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

How to make deviled eggs Gordon Ramsay? ›

  1. Peel boiled eggs and cut each in half lengthwise. ...
  2. Add the yolks to a medium bowl, and add mayonnaise, melted Challenge Butter, mustard, pickle relish (optional), salt, and pepper. ...
  3. Scoop or pipe the deviled egg mixture into each egg white, then top with crumbled bacon and chopped chives.

Why do you add vinegar to deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Why put paprika on deviled eggs? ›

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Should you make deviled eggs the night before or the day of? ›

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Why are my deviled eggs runny the next day? ›

Making them too far in advance. Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

Why are my deviled eggs rubbery? ›

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.

What can I use instead of mustard in deviled eggs? ›

If you preferred to have no mustard flavor, a prepared curry powder or paste adds delicious flavor to deviled eggs. You could also reach for sriracha, smoked paprika, harissa, horseradish, wasabi, pesto, pureed avocado, pickle relish, I could go on forever.

What is the best piping tip for deviled eggs? ›

Use a pastry bag with a piping tip for a beautiful presentation when filling your deviled eggs. The three tips I use most often are the open star, closed star, and round (usually, ⅜″ or 7/16″, depending on the filling and the size of the well).

Why are my deviled eggs not creamy? ›

They state that one problem with many deviled egg recipes is that they call for too much or too little mayonnaise. You want your filling to have a creamy texture, but still taste like egg. The ratio they suggest is 1/2 cup of mayo for every dozen eggs you use. Similarly, when making your filling don't forget the spice!

Is it better to boil eggs the night before making deviled eggs? ›

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

What seasoning does Gordon Ramsay use for eggs? ›

Return to heat stirring in crème fraiche. Remove from heat when eggs are clumpy, but soft. Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

What is the difference between angel eggs and deviled eggs? ›

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.

What happens when you have too much mayonnaise? ›

Eating too much mayonnaise can cause high blood pressure problems. Actually, the amount of omega-6 fatty acids in mayonnaise is very high, which can increase blood pressure. Excessive consumption of mayonnaise can also increase the risk of diseases like heart attack and stroke.

Can you mess up deviled eggs? ›

Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.

How do you fix too thick mayonnaise? ›

Add Water To Finished Mayonnaise Mixture

Along with adding oil too quickly, adding too much oil causes mayo to thicken, which is where the water trick comes in. If you're not fully satisfied with the consistency of the condiment, begin adding water while the mayonnaise is still being mixed.

References

Top Articles
Latest Posts
Article information

Author: Delena Feil

Last Updated:

Views: 5863

Rating: 4.4 / 5 (65 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Delena Feil

Birthday: 1998-08-29

Address: 747 Lubowitz Run, Sidmouth, HI 90646-5543

Phone: +99513241752844

Job: Design Supervisor

Hobby: Digital arts, Lacemaking, Air sports, Running, Scouting, Shooting, Puzzles

Introduction: My name is Delena Feil, I am a clean, splendid, calm, fancy, jolly, bright, faithful person who loves writing and wants to share my knowledge and understanding with you.