Honey Sriracha Deviled Eggs

Honey Sriracha Deviled Eggs

from pickledplum.com
20 min
12 servings

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

Directions

  1. 1

    Put eggs at the bottom of a pot and submerge with water.

  2. 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. 3

    Peel eggs and slice in half, lengthwise. Set aside on a plate.

  4. 4

    Add sriracha sauce, honey, scallions, yogurt and light mayonnaise in a bowl and mix until blended.

  5. 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. 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. 7

    Top with bacon bits and serve immediately.