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

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.