Ingredients (~12 deviled egg halves)
- 6 medium hard-boiled eggs
- 2 Tbsp mayonnaise (plus more as needed)
- 1 1/2 tsp honey
- 1/2 tsp spicy brown mustard
- Pinch of finely ground black pepper (plus more for garnish)
- Pinch of kosher salt
- 1 1/2 tsp fennel fronds, very finely chopped
Prepare Hard-Boiled Eggs For The Filling
Sliced in half lengthways, scoop out the yolks of all the hard-boiled eggs into a medium sized bowl.
Add the mayonnaise, honey, mustard, pepper, and salt to the yolks.
Mix all the ingredients together with a fork until everything is blended.
If you need to thin or moisturize the filling, gradually add mayonnaise 1 teaspoon at a time; you want the mixture to be pleasantly creamy but not runny so that your filling will stay inside the egg whites.
The filling you created is capable of being piped into the egg whites if it is not too thin to pipe through a pastry bag.
Fill And Garnish The Eggs
There are a couple of ways to fill your egg white halves:
You can use a spoon to directly drop the filling into the egg whites, or you can place your completed filling in a resealable sandwich bag and cut off one corner to pipe it into the egg whites for a more professional appearance.
Dust each completed egg with black pepper and sprinkle with a little chopped fennel fronds; the fennel fronds will give your dish both a nice subtle licorice flavor and an added touch of vibrant color — just make sure to chop them very fine so that they will adhere to your filling instead of falling off when served.
Sweet Honey Deviled Eggs with Fennel Fronds
Ingredients
Ingredients (~12 deviled egg halves)
- 6 medium hard-boiled eggs
- 2 Tbsp mayonnaise plus more as needed
- 1 1/2 tsp honey
- 1/2 tsp spicy brown mustard
- Pinch finely ground black pepper plus more for garnish
- Pinch kosher salt
- 1 1/2 tsp fennel fronds very finely chopped
Instructions
- Slice 6 hard-boiled eggs in half lengthwise and scoop yolks into a bowl.
- Add mayonnaise, honey, mustard, pepper, and salt to yolks and mash until smooth.
- Add more mayonnaise 1 tsp at a time if mixture is too thick.
- Transfer filling to a zip-top bag, snip corner, and pipe into egg white halves.
- Sprinkle with black pepper and chopped fennel fronds.
