THE RECIPE JOURNAL · Appetizer
Honey Mustard and Tarragon Deviled Eggs
These deviled eggs are a delightful twist on a classic favorite, combining the tangy sweetness of honey mustard with the fresh, herbaceous flavor of tarragon. They’re perfect for a quick snack or a crowd-pleasing appetizer at any gathering.
FROM THE KITCHEN • Honey Mustard and Tarragon Deviled Eggs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by peeling your hard-boiled eggs and slicing them in half lengthwise. Carefully scoop out the yolks and set the whites aside, cut side up, on a plate. Put the yolks in a small bowl.
02
Step 2
Mash the yolks with a fork, then stir in the mayonnaise, honey mustard, and a squeeze of lemon juice. If you want a super smooth and creamy filling, you can blitz everything together in a mini food processor or blender—that really helps get rid of any lumps. Next, mix in the chopped tarragon, finely diced onion, and season with a little salt and pepper to taste.
03
Step 3
Spoon the yolk mixture back into the egg whites. If you want to get fancy, try using a piping bag or just a small sandwich bag with a corner snipped off to pipe the filling neatly.
04
Step 4
Finish by garnishing each egg with a small tarragon leaf, then pop them in the fridge to chill until you’re ready to serve.
Why you’ll love it
These deviled eggs offer a fresh twist on a classic favorite. The honey mustard adds a perfect balance of sweetness and tang, while tarragon brings a subtle herbal note. They are easy to make and always a crowd-pleaser at any gathering.
How to serve
Serve these eggs as an appetizer at parties or alongside a light salad for a simple lunch. Garnish with a sprinkle of fresh tarragon or paprika for extra color and flavor. They pair well with crisp white wine or sparkling water.
Storage & leftovers
Store the deviled eggs in an airtight container in the refrigerator. Consume within 2 days for best freshness and taste. Avoid leaving them out at room temperature for more than two hours to keep them safe to eat.
