Ingredients
- 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
What Makes This Recipe So Great
Tips From The Kitchen
- Chill the eggs completely before peeling to prevent tearing the whites.
- Mix the filling gently to keep it smooth but not too runny.
Step 1
Peel your hard-boiled eggs and slicing them in half lengthwise. Gently scoop out the yolks and set the whites aside on a plate, cut side up. Pop the yolks into a small bowl and mash them up with a fork until they’re crumbly.
Step 2
Stir in the mayonnaise, honey mustard, and a little lemon juice. If you have a mini food processor or blender, it’s a perfect time to use it—it helps make the filling super smooth and creamy without any lumps. Then, mix in the chopped tarragon, finely minced onion, and a pinch of salt and pepper to taste.
Step 3
Spoon the yolk mixture back into the egg whites. If you want things to look a bit fancier, try filling a piping bag or a small plastic bag with the corner snipped off, and pipe the filling in.
Step 4
Finally, tuck a small tarragon leaf on top of each egg for a fresh garnish. Pop them in the fridge until you’re ready to serve, and enjoy!
