Description
Lavender Honey Deviled Eggs are a unique and elegant twist on the classic appetizer, infused with subtle floral notes and a touch of sweetness for a perfectly whimsical bite.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried culinary lavender, finely ground
- Salt and pepper to taste
- Fresh chives or edible flowers for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes.
- Transfer eggs to a bowl of ice water and cool completely. Peel the eggs and slice in half lengthwise.
- Remove yolks and place them in a bowl. Mash with a fork until smooth.
- Add mayonnaise, Dijon mustard, honey, and ground lavender to the yolks. Mix until creamy. Season with salt and pepper to taste.
- Spoon or pipe the filling back into the egg whites.
- Garnish with fresh chives or edible flowers, if desired. Serve chilled.
Notes
- Use only culinary-grade lavender to ensure safe consumption.
- Adjust honey and lavender to taste—start with less and add more if desired.
- These can be made a few hours ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
Keywords: deviled eggs, lavender honey, floral appetizer, Easter brunch, elegant hors d'oeuvres