Everybody loves deviled eggs, so try this unusual version with tarragon, mayo, and honey mustard with your leftover hard-boiled eggs from Easter.
Peel hard-boiled eggs, cut in half lengthwise, and spoon out yolks. Place whites cut-side up on a plate and place 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 processor works great for this step, making the filling smooth, creamy, and lump-free. Mix in minced tarragon, onion, salt, and pepper.
Evenly spoon filling into 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.