Sweet Honey Deviled Eggs with Fennel Fronds
The honey and spicy brown mustard combo gives these deviled eggs a sweet-tangy kick that's way more interesting than the usual mayo-heavy version. Using fennel fronds is a great way to use up those wispy greens instead of tossing them.
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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.
Tried this recipe?Leave a comment below & let me know!