Celebrate summer with a garden-salad egg bite! These honey mustard-flavored deviled eggs are topped with crunchy fresh veggies for a fun and colorful appetizer or snack.

Honey-Mustard Deviled Eggs

Dye peeled eggs (see How to Dye Peeled Hard-Boiled Eggs). Cut dyed eggs lengthwise in half. Remove yolks and place in a medium bowl. Set egg whites aside.

Mash egg yolks with a fork until smooth. Stir in mayonnaise, mustard and vinegar.

Pipe or spoon yolk filling into egg white halves. Cover and refrigerate until up to 1 day.

To serve, top with cucumber, radishes, tomatoes and carrots. Garnish with black pepper, if desired.