Place large eggs in a saucepan and cover with cold water. Bring to a boil, cover, and turn off heat. Let sit for 12 minutes.

Transfer the eggs to a bowl of ice water for about 5 minutes to cool.

Peel the eggs under running water and slice in half. Place egg whites on a platter.

Mash yolks in a bowl and mix with mayonnaise, mustard, and vinegar or lemon juice until smooth.

Stir in hot honey to yolk mixture until desired sweetness is reached.

Fill egg whites with the yolk mixture, creating a smooth mound.

Drizzle additional hot honey on top and garnish with chopped fresh herbs.

Cover and refrigerate for at least 30 minutes before serving.