Tarragon-Honey Mustard Deviled Eggs
Description
Everybody loves deviled eggs, so try this unusual version with tarragon, mayo, and honey mustard with your leftover hard-boiled eggs from Easter.
Ingredients
•
8 hard-boiled eggs
•
6 tablespoons mayonnaise
•
3 teaspoons honey mustard
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1 1/2 teaspoons freshly squeezed lemon juice
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3 tablespoons minced fresh tarragon
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1 1/2 tablespoons minced sweet onion
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salt and freshly ground black pepper to taste
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16 leaves tarragon leaves
Directions
1
Peel hard-boiled eggs, cut in half lengthwise, and spoon out yolks. Place whites cut-side up on a plate and place yolks in a small bowl.
2
Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food processor works great for this step, making the filling smooth, creamy, and lump-free. Mix in minced tarragon, onion, salt, and pepper.
3
Evenly spoon filling into 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
Garnish deviled eggs with tarragon leaves and chill in the refrigerator until ready to serve.