Recipe: Tarragon Deviled Eggs

Tarragon Deviled Eggs. Cool the eggs down in cold water, then peel and split lengthwise. Learn how to make Chive-Tarragon Deviled Eggs. In this deviled egg recipe, Dijon mustard, tarragon, and capers are mixed into the filling, then the eggs are garnished with fresh chives.

This easy recipe for deviled eggs with tarragon and shallots takes everyone's favorite Easter appetizer and gives them a lovely herb flavor! They also make a perfect light supper with a glass of crisp white. Who doesn't love chilled, creamy deviled eggs? You can have Tarragon Deviled Eggs using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Tarragon Deviled Eggs

1. 4 of hard-boiled eggs.
2. 2 tbsp of mayonnaise (fresh is better, but store-bought works fine).
3. 1 of minced garlic clove.
4. 1/2 tsp of dried tarragon or, if you're lucky (I wasn't), freshly chopped.

The addition of tarragon and capers to our recipe creates the perfect. These deviled eggs would pep up any party or appetizer tray. Crabmeat is great with eggs because the crab has a light, very slightly salty seafood taste that contrasts nicely with the richer flavor of the. These quick and easy deviled eggs are full of flavor.

Tarragon Deviled Eggs instructions

1. If you just boiled the eggs, let them cool down first. Peel them carefully and cut them in half lengthwise. Carefully scoop out the yolks..
2. Combine the yolks with mayonnaise, garlic, and tarragon. Mix with a fork until you get a smooth, creamy paste..
3. Scoop the mixture back into the egg whites, sprinkle with additional tarragon if desired. Voilá!.

Freshly chopped chives, tarragon, lemon juice, hot pepper sauce and mustard RELATED. Put eggs in a medium saucepan and add cold water to cover. Bring just to a boil over high heat. DIRECTIONS Boil the eggs, shell and cut in half lengthwise. Stir in the celery, fresh tarragon, capers and the shallots.

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