Name: Tarragon-Honey Mustard Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Hard-boiled eggs - 8; Mayonnaise - 6 tablespoons; Honey mustard - 3 teaspoons; Freshly squeezed lemon juice - 1 ½ teaspoons; Minced fresh tarragon - 3 tablespoons; Minced sweet onion - 1 ½ tablespoons; Salt and freshly ground black pepper to taste - 1 ½ tablespoons; Tarragon leaves - 16 leaves

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tarragon-Honey Mustard Deviled Eggs

1. Hard-boiled eggs - 8

2. Mayonnaise - 6 tablespoons

3. Honey mustard - 3 teaspoons

4. Freshly squeezed lemon juice - 1 ½ teaspoons

5. Minced fresh tarragon - 3 tablespoons

6. Minced sweet onion - 1 ½ tablespoons

7. Salt and freshly ground black pepper to taste - 1 ½ tablespoons

8. Tarragon leaves - 16 leaves

How to cook deliciously - Tarragon-Honey Mustard Deviled Eggs

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.