If you’re in search of a quick and easy recipe to prepare deviled eggs, this one is a perfect option. You can either use pre-shelled hard-boiled eggs from the store or hard-boil eggs at home. This simple and flavorful recipe includes a mix of sweet honey and spicy brown mustard, along with finely chopped fennel fronds that offer a hint of freshness and a pop of green color. Additionally, this recipe is an excellent way to utilize fennel fronds that might otherwise go to waste.

Chances are, that if you invite me to a last-minute party, you’re more than likely going to get last-minute deviled eggs. What exactly are last-minute deviled eggs? Last-minute deviled eggs are deviled eggs that are made with whatever I happen to have on hand, and, nine times out of ten, they’ll be made with store-bought pre-shelled hard-boiled eggs because I didn’t have enough older eggs on hand to hard-boil and easily peel.

Now, does this mean that these last-minute eggs aren’t as delicious as my “normal” deviled eggs? Not really. However, it does mean that they’ll be on the smaller side since pretty much every store-bought pre-shelled hard-boiled egg I’ve been able to find is only medium size. Seriously, it’s one of my biggest egg complaints. And, yes, I’m that girl. The girl who, way too often, actually has egg complaints and isn’t ashamed to share them with the world.

As far as I can determine, the only sensible reason for egg companies to sell these smaller eggs in pre-shelled hard-boiled form is that they are just way too stinking tiny to be sold in a normal carton of eggs. I mean, seriously y’all, these lil’ eggs are puny. They do, however, make the perfect wee deviled egg appetizer when you’re in a rush and need something to bring to a party, especially if you have some fennel fronds leftover from a bulb of fennel in your fridge.

Ingredients:

• 12 Medium Hard-Boiled Eggs
• 1/4 Cup Mayonnaise (Additional As Needed)
• 1 Tablespoon Honey
• 1 Teaspoon Spicy Brown Mustard
• 1/4 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Fennel Fronds, Very Finely Chopped

Directions:

1. Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Add the mayonnaise, honey, spicy brown mustard, pepper, and salt. Mix until smooth. Add more mayonnaise, a tablespoon at a time, until you get the perfect desired deviled egg consistency.
3. Spoon the filling into the well of each egg, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
4. Sprinkle each egg with a little bit of pepper.
5. Garnish the deviled eggs with the chopped fennel fronds.

Suggestions:

• I used store-bought pre-shelled hard-boiled eggs for this recipe. However, if you would like to save money and hard-boil your own eggs, CLICK HERE to see the best way to hard-boil eggs.
• Usually, I use extra-large eggs when making deviled eggs. Unfortunately, store-bought pre-shelled hard-boiled eggs only come in medium size. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise used in this recipe.
• If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs or grab an extra bag of store-bought pre-shelled hard-boiled eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
• Before filling the egg halves, taste the filling to see if it needs additional salt. Different brands of mustard contain various amounts of salt.

Improvements:

• Need a few fennel recipes to help you utilize the fennel bulb? Try this Maple Sausage, Sliced Fennel, & Gouda Quiche, this Quinoa Salad with Fennel & Garbanzo Beans, or this Buttermilk Corn, Pea, & Fennel Ranch Salad.
• Replace the chopped fennel fronds in this recipe with very finely chopped fresh parsley, chives, or dill.
• Instead of spicy brown mustard, use Dijon mustard or whole-grain mustard.
• CLICK HERE to see over 50 mouth-watering deviled egg recipes.

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Sweet Honey Deviled Eggs with Fennel Fronds

Ingredients:

• 12 Medium Hard-Boiled Eggs
• 1/4 Cup Mayonnaise (Additional As Needed)
• 1 Tablespoon Honey
• 1 Teaspoon Spicy Brown Mustard
• 1/4 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Fennel Fronds, Very Finely Chopped

Directions:

1. Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Add the mayonnaise, honey, spicy brown mustard, pepper, and salt. Mix until smooth. Add more mayonnaise, a tablespoon at a time, until you get the perfect desired deviled egg consistency.
3. Spoon the filling into the well of each egg, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
4. Sprinkle each egg with a little bit of pepper.
5. Garnish the deviled eggs with the chopped fennel fronds.

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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut

“B” – Spicy Barbecue Seasoned Rice Chex Mix

“C” – Dove Dark Chocolate Chunk Cakey Muffins

“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes

“E” – Buttery Everything Bagel Seasoning Biscuits

“F” – Butternut Squash Soup with French Herbes

“G” – Creamy Simple Stovetop Gouda Mac & Cheese

“H” – Sweet Honey Deviled Eggs with Fennel Fronds

“I” – Orange & Feta Italian Orzo Pasta Salad

“J” – Brown Sugar Caribbean Jerk Seasoning

“K” – Kalamata, Mozzarella, & Tomato Couscous Salad

“L” – Fresh Dill Deviled Eggs with a Hint of Lemon

“M” – Chocolate Chunk Cookies with Fresh Mint

“N” – Great Northern Bean Summer Caprese Salad

“O” – Firecracker Oatmeal Peanut Butter Blossoms

“P” – Creamy Potato Salad with Crunchy Fennel

“Q” – Butternut Squash Taco Ravioli with Queso Fresco

“R” – Cheeseburger Broccoli Rice Soup Casserole

“S” – Sweet Whiskey Skillet Teriyaki Chicken

“T” – Baked Chicken Tenders with Crushed Fritos

“U” – Unsweetened Coconut Oatmeal Peach Crisp

“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs

“W” – Whiskey-Soaked Raisin Baked Stove Top Stuffing

“X” – X’s & O’s (Hugs & Kisses) Brown Sugar Cookies

Please make sure to check out the other great “H” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.

• Batter Fried Halloumi Cheese by Palatable Pastime
• Corned Beef and Cabbage Hash by A Day in the Life on the Farm
• Crispy Bacon-Wrapped Chicken Hearts by Food Lust People Love
• Easy Grilled Hawaiian Ham Skewers by Blogghetti
• Halva with Fiori di Sicilia by Culinary Cam
• Harissa Chicken Sheet Pan Dinner by Karen’s Kitchen Stories
• Homemade Hollandaise Sauce by Sneha’s Recipes
• Hummus Herb Paratha by Magical Ingredients
• Panna Cotta With Hibiscus Berry Sauce by Mayuri’s Jikoni
• Spicy Hashbrown Waffles by Jolene’s Recipe Journal
• Sweet Honey Deviled Eggs with Fennel Fronds by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice