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Hot Honey Deviled Eggs
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Hot Honey Deviled Eggs

Course Breakfast
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise good quality
  • 1-2 tsp Dijon mustard
  • 1-2 tsp pickle relish or finely minced pickles
  • 1/4 cup raw honey wildflower honey works
  • 2-3 tbsp hot sauce Frank's RedHot or similar
  • to taste salt and white pepper
  • pinch smoked paprika for garnish
  • 3-4 strips crispy bacon optional, crumbled
  • fresh chives for garnish (optional)

Instructions

  1. Bring a pot of water to a rolling boil. Gently add 12 large eggs and boil for 12-13 minutes.
  2. Immediately plunge cooked eggs into an ice bath to stop cooking. Let sit 5 minutes.
  3. Gently peel each egg under cool running water, starting at the wider end. Pat dry.
  4. Slice eggs in half lengthwise. Carefully scoop yolks into a bowl using a spoon or melon baller.
  5. Mix egg yolks with mayonnaise, Dijon mustard, and pickle relish. Season with salt and white pepper.
  6. Transfer filling to a pastry bag fitted with a small round tip for professional presentation.
  7. Warm honey and hot sauce (equal parts) together gently. Do NOT boil or honey may separate.
  8. Arrange filled eggs on a serving platter. Drizzle hot honey over each egg and garnish with smoked paprika.
  9. Add crumbled crispy bacon on top if desired. Serve immediately or cover and refrigerate.
  10. Keep filled eggs in an airtight container up to 3-4 days. Do not make more than 24 hours ahead.
  11. Garnish with fresh chives and crispy bacon if desired.
  12. Serve at room temperature or slightly chilled. Store in airtight container, 3-4 days maximum.