How to Prepare Yummy Tarragon Deviled Eggs

How to Prepare Yummy Tarragon Deviled Eggs Delicious, fresh and tasty.

Tarragon Deviled Eggs. Put the eggs in a small saucepot. Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves.

This recipe was featured as part of our deviled eggs recipe slideshow.

Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

Update the old standby deviled eggs appetizer with new flavors – tarragon and briny capers.

You can cook Tarragon Deviled Eggs using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Tarragon Deviled Eggs

1. Prepare 4 of hard-boiled eggs.

2. Prepare 2 tbsp of mayonnaise (fresh is better, but store-bought works fine).

3. Prepare 1 of minced garlic clove.

4. It’s 1/2 tsp of dried tarragon or, if you're lucky (I wasn't), freshly chopped.

Starting at larger end of each egg and working under a thin stream of cold running water, remove shells.

Slice each egg lengthwise and place yolks in mixing bowl.

Place egg white shells on platter and set aside.

Add mayonnaise, mustard, salt, pepper, sugar, tarragon and chives to mixing bowl and mash with a fork until combined.

Tarragon Deviled Eggs step by step

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!.

Shell eggs, then cut in half lengthwise.

Transfer yolks to small bowl and mash with fork.

Mix in oil, mayonnaise, and mustard.

Stir in minced celery, tarragon, capers, and shallot.

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