Sriracha Deviled Eggs with Bacon

When was the last time you had a deviled egg?

Maybe, like me, it never crosses your mind to make them. I’ve had some that I really enjoyed, but there have been to many times that they’ve been an unwelcome guest at some outdoor summer gatherings. I can see them now in my mind’s eye, looking sun scorched and forlorn or soupy and slimy, among much more appetizing dishes.


But then came the happy hour menu at a local restaurant.

Listed on the menu with the typical appetizer selections were spicy deviled eggs. It struck me as odd,” hmmmmm…. I wonder what those would taste like?”… I ordered them. Wow. No longer will I think of deviled eggs as the black sheep of hors d’oeuvres. YUMMO!!


  • 6 hard boiled eggs
  • 3 strips of bacon ~ crispy
  • 3 tablespoons mayonnaise or veganaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon raw honey or sugar
  • 2 teaspoons sriracha
  • salt and pepper
  • chopped green onions  or broccoli sprouts for garnish


  1. Peel eggs and cut in-half lengthwise.
  2.  Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, and honey (or sugar). Stir to combine or use a mixer. Season to taste with salt and pepper.
  3. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, break bacon up into smaller pieces and put on top of eggs, sprinkle with green onion or sprouts and serve.

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