Description
These sweet and spicy honey sriracha deviled eggs will quickly become a favorite at your dinner table! So Yummy!
Ingredients
Scale
- 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
- Put eggs at the bottom of a pot and submerge with water.
- 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.
- Peel eggs and slice in half, lengthwise. Set aside on a plate.
- Add sriracha sauce, honey, scallions, yogurt and light mayonnaise in a bowl and mix until blended.
- 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.
- 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).
- Top with bacon bits and serve immediately.
Notes
This Honey Sriracha Deviled Eggs Recipe will keep refrigerated for up to 2 days
Nutrition
- Serving Size: 1 deviled egg
- Calories: 67
- Sugar: 1.2
- Sodium: 145
- Fat: 4.7
- Saturated Fat: 1.4
- Carbohydrates: 1.7
- Fiber: 0.1 g
- Protein: 4.6
- Cholesterol: 97
