Honey And Tarragon Coarse Mustard Recipes

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TARRAGON-HONEY MUSTARD DEVILED EGGS



Tarragon-Honey Mustard Deviled Eggs image

Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.

Provided by lutzflcat

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 16

Number Of Ingredients 8

8 hard-boiled eggs
6 tablespoons mayonnaise
3 teaspoons honey mustard
1 ½ teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon
1 ½ tablespoons minced sweet onion
salt and freshly ground black pepper to taste
16 leaves tarragon leaves

Steps:

  • Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
  • Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
  • Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
  • Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 1.1 g, Cholesterol 108 mg, Fat 6.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78 mg, Sugar 0.7 g

CHICKEN TENDERS WITH TARRAGON HONEY MUSTARD



Chicken Tenders With Tarragon Honey Mustard image

Make and share this Chicken Tenders With Tarragon Honey Mustard recipe from Food.com.

Provided by Kaarin

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup milk
1 cup peanut oil, for frying
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon

Steps:

  • Mix the honey, mustard and tarragon ahead to blend flavors. Store in refrigerator overnight or longer.
  • Cut the chicken into 1/2 x 2 inch strips.
  • Mix the flour, salt, pepper and garlic powder in a shallow bowl.
  • Dip chicken in milk then roll in flour to coat well. Shake off excess, then dip in milk and roll in flour again.
  • Place chicken on waxed paper.
  • Pour oil into a heavy pan, about 1/4 inch deep. Heat over medium high to 350 degrees.
  • Fry chicken in batches turning once until golden brown.
  • Drain on paper towels and serve with dipping sauce.

Nutrition Facts : Calories 836.4, Fat 57.2, SaturatedFat 10.3, Cholesterol 70.1, Sodium 465.5, Carbohydrate 49.9, Fiber 1.5, Sugar 17.8, Protein 31.8

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