YIELD: Makes 4 to 6 servings
6 – hard cooked eggs, peeled and halved
2 1/2 T – mayonnaise
1 1/2 T – honey
1 1/2 T – Sriracha, plus more to taste
1/2 tsp. – unseasoned rice vinegar
1 tsp. – grated onion, with juices
1/4 tsp. – coarse salt
fresh herb garnish, (torn cilantro, basil or Italian parsley)
Carefully lift the yolks from the whites and place in a bowl. Arrange the whites, cut side up on a large plate.
Mash the yolks thoroughly with the back of a fork. Add mayonnaise, honey, Sriracha, vinegar, grated onion and salt. Beat with a wooden spoon until mixture is thoroughly blended. Taste and add more Sriracha, if needed.
With a teaspoon carefully fill each egg white, dividing evenly.
Garnish with a torn leaf of the preferred herb. Refrigerate until ready to serve.
Try a clover or orange blossom honey varietal with this recipe.