Tarragon-Honey Mustard Deviled Eggs

Tarragon-Honey Mustard Deviled Eggs

Everybody loves deviled eggs, so try this unusual version with tarragon, mayo, and honey mustard with your leftover hard-boiled eggs from Easter.

Preparation Time
15 mins
Total Time
15 mins
Calories
80 Calories

Recipe Instructions

Step 1
Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
Step 2
Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
Step 3
Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
Step 4
Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.
Tarragon-Honey Mustard Deviled Eggs

Ingredients

  • salt and freshly ground black pepper to taste
  • 6 tablespoons mayonnaise
  • 3 tablespoons minced fresh tarragon
  • 8 hard-boiled eggs
  • 3 teaspoons honey mustard
  • 16 leaves tarragon leaves
  • 1.5 teaspoons freshly squeezed lemon juice
  • 1.5 tablespoons minced sweet onion

Categories

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