These sweet and spicy honey sriracha deviled eggs will quickly become a favorite at your dinner table! So Yummy!

deviled-eggs-recipe-1OPTM

Honey Sriracha Deviled Eggs

By now you know that sriracha is my go-to sauce whenever I want to add heat to my dishes. I like that it’s not only hot but also peppery and acidic and let’s face it; sriracha goes with just about anything! One of my most popular recipes is a quick and easy honey sriracha tofu dish I created as part of a sponsored post I was doing for House Foods. I had no idea people would go crazy over it and fall in love with the flavor combination as much as I did.

That recipe was published back in June and it’s still one of my most pinned recipes on Pinterest!

Needless to say the verdict is in: sweet and spicy go very well together and that’s why I’m using the same flavor profile for these bite size treats.

Tasty honey sriracha deviled eggs topped with bacon bits (you can use vegan bacon bits such as McCormick Bac’n Pieces). Um… These are seriously, insanely delicious.

deviled-egg-ingredients

These honey sriracha deviled eggs have it all; they are sweet, hot, salty, smoky, creamy and kind of healthy too! Wait, how can these be healthy when there’s mayo and bacon on the list of ingredients? Well, the light mayonnaise is mixed with Greek yogurt to create a creamy base that keep the texture fluffy.

Other than that, a little honey and chopped scallions are mixed into the paste for sweetness and crunch.

Easy peasy, pretty healthy right?

What you get is a deviled egg packed to the gills with flavor – all addictive – that your guests won’t be able to stop eating. Better make a big batch of these yummy and eggy amuse-bouche or you’ll run out before you finish saying bon appétit!

eggs-boiling

Want more sriracha dishes to serve with these honey sriracha deviled eggs? Try some of my favorite recipes below:

eggs-10-minutes mixing-eggs-with-sriracha scooped-eggs

deviled-eggs-recipe-2OPTM deviled-eggs-recipe-4OPTM deviled-eggs-recipe-optm

Did you like this Honey Sriracha Deviled Eggs Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Honey Sriracha Deviled Eggs

These sweet and spicy honey sriracha deviled eggs will quickly become a favorite at your dinner table! So Yummy!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 egg halves 1x
  • Category: Appetizers
  • Cuisine: Easy
Scale

Ingredients

  • 6 large eggs
  • 1 tablespoon sriracha sauce
  • 1 teaspoon honey
  • 1 stalk scallion (finely chopped)
  • 2 tablespoons Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons bacon bits (you can use vegan bacon bits such as McCormick Bac’n Pieces)
  • salt and pepper to taste

Instructions

  1. Put eggs at the bottom of a pot and submerge with water.
  2. Bring to a boil, turn the heat off and cover with a lid. Leave for 10 minutes. Drain and leave eggs in cold water until they are cool enough to handle.
  3. Peel eggs and slice in half, lengthwise. Set aside on a plate.
  4. Add sriracha sauce, honey, scallions, yogurt and light mayonnaise in a bowl and mix until blended.
  5. Gently scoop or squeeze each egg yolk into the bowl, return egg white on the plate, and mash with a fork until smooth. Taste and season with salt and pepper if needed.
  6. Using a spoon, transfer the creamy mixture into a pastry bag and evenly fill all the egg whites. Alternatively, you can use a Ziploc bag and cut a small slit in one of the corners and use it just like you would a pastry bag (minus the metal tip).
  7. Top with bacon bits and serve immediately.

Notes

This Honey Sriracha Deviled Eggs Recipe will keep refrigerated for up to 2 days

Nutrition

  • Calories: 67
  • Sugar: 1.2
  • Sodium: 145
  • Fat: 4.7
  • Saturated Fat: 1.4
  • Carbohydrates: 1.7
  • Protein: 4.6
  • Cholesterol: 97

Keywords: recipe, hors d'oeuvres, amuse-bouche, side dish, Christmas, Thanksgiving, Super Bowl

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This honey sriracha deviled egg recipe first appeared on Pickled Plum.

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