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

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

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.