Hot Honey Deviled Eggs Recipe

Introduction

Hot Honey Deviled Eggs bring a delightful balance of creamy, sweet, and spicy flavors to a classic appetizer. Perfect for parties or a flavorful snack, these eggs are easy to make and sure to impress your guests.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar or lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 to 2 tablespoons hot honey (adjust depending on spice preference)
• Smoked paprika, for garnish
• Fresh herbs (such as thyme or chives), for garnish

Instructions

1. Step 1: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat.
2. Step 2: Once the water is boiling, cover the pan and turn off the heat. Let the eggs sit in the hot water for 12 minutes. Afterwards, drain the hot water and transfer the eggs to an ice bath to cool completely, about 5 minutes.
3. Step 3: When the eggs are cool, peel them and slice each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the egg whites aside on a serving platter.
4. Step 4: Mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth. Stir in 1 tablespoon of hot honey, then taste and add more honey if you want it spicier or sweeter.
5. Step 5: Spoon or pipe the yolk mixture back into the egg white halves. Using a piping bag adds a nice touch but is optional.
6. Step 6: Lightly dust the tops with smoked paprika. Drizzle a little extra hot honey over the eggs if desired and garnish with fresh herbs. Chill in the refrigerator until ready to serve.

Tips & Variations

• For a lighter or vegan option, try using egg whites only or tofu with adjusted seasonings instead of whole eggs.
• If you don’t have hot honey, mix regular honey with sriracha or your favorite hot sauce for a similar spicy-sweet flavor.
• Fresh herbs like dill or parsley work well if you don’t have thyme or chives on hand.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. For best taste and texture, consume within this period. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of eggs for this recipe?

Yes! Large eggs are ideal for the perfect yolk-to-white ratio, but you can use egg whites only or even tofu for a lighter or vegan twist. Adjust the filling ingredients to suit.

Can I make these deviled eggs ahead of time?

Absolutely. Prepare the eggs and filling in advance, then assemble the deviled eggs up to a day before serving. Keep them covered and refrigerated for the freshest flavor.

Hot Honey Deviled Eggs Recipe

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★★★★★

4.6 from 51 reviews

These Hot Honey Deviled Eggs combine creamy, tangy yolk filling with a sweet and spicy kick from hot honey, making a perfect appetizer or snack. The eggs are boiled to perfection, filled with a smooth mixture of mayonnaise, mustard, and vinegar, then garnished with smoked paprika and fresh herbs for an elegant touch.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes (including cooling time)
• Yield: 12 deviled egg halves 1x
• Category: Appetizers & Snacks
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar or lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 to 2 tablespoons hot honey (adjust depending on spice preference)

Garnish

• Smoked paprika, for garnish
• Fresh herbs (such as thyme or chives), for garnish

Instructions

1. Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat.
2. Steam and Cool: Once the water is boiling, cover the pan and turn off the heat. Let the eggs sit in the hot water for 12 minutes. Afterwards, drain the hot water and transfer the eggs to an ice bath to cool completely, about 5 minutes.
3. Prepare the Egg Filling: Once the eggs are cool, peel them and slice each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the egg whites aside on a serving platter.
4. Mix the Ingredients: Mash the yolks together with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth. Stir in 1 tablespoon of hot honey, taste the mixture, and add more honey if you prefer it spicier or sweeter.
5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. For a decorative look, use a piping bag to fill the eggs.
6. Garnish and Chill: Lightly dust the tops with smoked paprika for added flavor. Drizzle a little extra hot honey on top if desired, and garnish with fresh herbs. Chill the eggs in the refrigerator until ready to serve.

Notes

• You can substitute egg whites only or tofu for a vegan version, adjusting the filling ingredients accordingly.
• To make your own hot honey, mix regular honey with hot sauce such as sriracha.
• Prepare the eggs and filling up to a day ahead; keep filled eggs refrigerated in an airtight container.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Use fresh herbs like chives, thyme, dill, or parsley for garnish based on preference.

Keywords: deviled eggs, hot honey, appetizer, snack, eggs, spicy, sweet, mayonnaise, smoked paprika