Hot Honey Deviled Eggs

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon smoked paprika
• Salt to taste
• Dash of black pepper
• 2 tablespoons hot honey
• Fresh chives for garnish

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Cool in ice water.
2. 2 Carefully peel and halve eggs lengthwise.
3. 3 Remove yolks and place in a bowl.
4. 4 Mash yolks with mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, and black pepper until smooth.
5. 5 Pipe or spoon yolk mixture back into egg whites.
6. 6 Drizzle each egg half with hot honey.
7. 7 Garnish with fresh chives and serve immediately.

Equipment

• Small saucepan
• Slotted spoon
• Mixing bowl
• Piping bag or small spoon

Variations

• For a smoky twist, add a pinch of chipotle powder to the yolk mixture.

Substitutions

• Substitute Dijon mustard with yellow mustard if needed.
• Use honey mustard blend instead of hot honey for a milder kick.

Pairings

• Serve alongside crispy bacon-wrapped dates or a zesty shrimp cocktail.

Nutrition

Tips

• For extra creamy yolks, let them warm up to room temperature before mashing.
• Adjust hot honey to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served fresh.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with a crisp white wine or a refreshing cucumber water.
• Pair with a charcuterie board for a complete appetizer spread.

FAQ