Tarragon Deviled Eggs

  Tarragon Deviled Eggs

Deviled eggs with tarragon are a light and refreshing way to beat the heat. Be sure to chill the finished eggs before serving for best flavor. Also, chilling the hard-boiled eggs before peeling can often make it easier to remove the shell – as does peeling them under cold running water.



6 hard-boiled eggs

3-4 tablespoons of good quality mayonnaise

¼ teaspoon kosher salt to taste

pinch of freshly ground black pepper to taste (optional)

1 tablespoon finely chopped fresh tarragon



Boil eggs and chill as directed. Peel. Slice eggs in half lengthwise. Take a tiny slice from the bottom side of the egg so it sits flat – if you are using an egg plate, just leave it as is.

Scoop out yolks into a small bowl. Add the mayonnaise, salt, pepper (if using), and tarragon. Stir or whisk until fully mixed and smooth. Scoop or pipe back into eggs and place on a serving plate. Cover loosely with plastic wrap and chill until ready to serve.

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