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
Prep the Eggs and Make the Filling
Slice the hard-boiled eggs in half lengthwise and scoop out all the yolks into a medium bowl.
Add the mayonnaise, honey, spicy brown mustard, pepper, and salt to the yolks.
Mash everything together until smooth; If the mixture feels too thick or dry, add more mayonnaise 1 tsp at a time until you get a creamy consistency that holds its shape.
The filling should be smooth enough to pipe but not so loose that it won’t stay put in the egg whites.
Fill and Garnish the Eggs
You can either spoon the filling directly into each egg white half or transfer it to a zip-top bag, snip off one corner, and pipe it in for a cleaner look.
Top each filled egg with a light sprinkle of black pepper and the chopped fennel fronds.
The fennel fronds add a subtle licorice note and bright green color – chop them fine so they stick to the filling instead of falling off.
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.
