Ingredients
16
16 servings
- •8 hard-boiled eggs
- •6 tablespoons mayonnaise
- •3 teaspoons honey mustard
- •1 ½ teaspoons freshly squeezed lemon juice
- •3 tablespoons minced fresh tarragon
- •1 ½ tablespoons minced sweet onion
- •salt and freshly ground black pepper to taste
- •16 leaves tarragon leaves
Instructions
- 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.
- 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.
- 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.
- Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.
Nutritional Facts
Per 16 servings
- Calories: 80
- Carbohydrate: 1g
- Fat: 7g
- Protein: 3g
- Sugar: 1g
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