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
Why This Dish Is So Satisfying
Helpful Kitchen Tips
- Chill the eggs completely before peeling to prevent the whites from sticking.
- Mix the filling until smooth but not too runny for the best texture.
Step 1
Peel your hard-boiled eggs, then slice 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.
Step 2
Use a fork to mash the yolks until they’re crumbly. Stir in mayonnaise, honey mustard, and a splash of lemon juice, mixing until the filling is smooth and fluffy. If you have a mini food processor or blender, it’s perfect for this step to get a nice creamy texture without any lumps.
Step 3
Fold in the minced tarragon, finely chopped onion, and season with salt and pepper to taste. Give everything a good mix to combine all the flavors.
Step 4
Spoon the yolk mixture back into the egg whites. If you want them to look a little fancier, try piping the filling using a piping bag or a small plastic bag with the tip cut off.
Step 5
Finish by garnishing each egg with a small tarragon leaf. Pop them in the fridge to chill until you’re ready to serve.
