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A rectangular white plate with eight Honey-Mustard Deviled Eggs, garnished with herbs and crumbled topping, sits on a gray surface with beige textured towels and a bowl of breadsticks nearby.
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Honey-Mustard Deviled Eggs

These Honey-Mustard Deviled Eggs offer a delightful twist, pairing the rich creaminess of egg yolks with the sweet, tangy flavors of honey and Dijon mustard.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: Easy, Honey, Make-ahead, Mayonnaise, Mustard, Pretzels, Stuffed Eggs
Servings: 20 deviled eggs
Author: Nicole

Equipment

Ingredients

For the Eggs

  • 12 hard-boiled eggs sliced in half lengthwise
  • 6 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoons freshly squeezed lemon juice

For the Garnish

  • Crushed honey-mustard pretzels
  • Chopped fresh chives

Instructions

  • Transfer the egg yolks to a mini chopper or bowl with the other ingredients, scraping down the sides as needed.
  • Pipe or spoon the egg-yolk mixture into the egg-white halves using a pastry bag fitted with a star or round tip. Refrigerate the eggs until chilled, then serve as an appetizer or snack. 
  • When ready to serve, sprinkle the eggs with the crushed pretzels and chives. Enjoy!

Nutrition

Calories: 82kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 110mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 0.4mg
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