Sriracha-Honey Deviled Eggs Are Devilishly Delish

A closeup on a plate of honey-sriracha devilled eggs
Prep Time
20 min
12 devilled eggs

A classic springtime recipe with a sweet and spicy twist that’s perfect for Easter celebrations. This dish is make-ahead friendly and easy to transport! Pro tip: pipe the filling using a star tip. It yields a beautiful presentation and helps keep the whites clean!

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large eggs, hard boiled and cooled
Tbsp mayonnaise
tsp Sriracha
tsp honey
tsp Dijon mustard
Salt, to taste
Pepper, to taste
Smoked paprika, to garnish
Thinly sliced chives or scallions, to garnish
Black and white sesame seeds, to garnish


Ingredients for honey-Sriracha devilled eggs
Step 1

Peel cooled hard-boiled eggs and slice in half lengthwise. Carefully scoop out the yolks, ensuring the whites remain fully intact.

Step 2

Add the yolks to a small food processor or blender followed by the mayonnaise, sriracha, honey, dijon, salt and pepper.

Honey-sriracha devilled egg filling in a food processor
Step 3

Blend until smooth.

Honey-sriracha devilled egg filling in a food processor
Step 4

Scoop filling into a small piping bag fitted with a star tip. Pipe (or spoon) filling back into the egg whites and transfer to a serving plate. Garnish with paprika, chives, sesame seeds and flaked salt.

Honey-sriracha devilled eggs on a black plate
Step 5

Serve immediately or store in the fridge for up to two days before serving.

A hand picking up a honey-sriracha devilled egg

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