![A closeup on a plate of honey-sriracha devilled eggs](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-feat.jpg?w=3840&quality=75)
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!
Related: A Tamago Sando is the Japanese Twist on Egg Salad You Need
ingredients
directions
![Ingredients for honey-Sriracha devilled eggs](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-ingredients.jpg?w=3840&quality=75)
Peel cooled hard-boiled eggs and slice in half lengthwise. Carefully scoop out the yolks, ensuring the whites remain fully intact.
![](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-2.jpg?w=3840&quality=75)
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](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-3.jpg?w=3840&quality=75)
Blend until smooth.
![Honey-sriracha devilled egg filling in a food processor](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-4.jpg?w=3840&quality=75)
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](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-5.jpg?w=3840&quality=75)
Serve immediately or store in the fridge for up to two days before serving.
![A hand picking up a honey-sriracha devilled egg](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/02/sriracha-honey-devilled-eggs-6.jpg?w=3840&quality=75)