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Honey Sriracha Deviled Eggs With Bacon

5 from 2 reviews

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

Scale

Ingredients

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.
  3. Meanwhile cook bacon until crispy and transfer to a paper towel to remove excess oil. Finely chop and set aside in a bowl.
  4. Drain and leave eggs in cold water until they are cool enough to handle.
  5. Peel eggs and slice in half, lengthwise. Set aside on a plate.
  6. Add sriracha sauce, honey, scallions, yogurt and light mayonnaise in a bowl and mix until blended.
  7. 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.
  8. 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).
  9. Top with chopped bacon and serve immediately.

Notes

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

Nutrition

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

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