Tarragon Deviled Eggs. Cool the eggs down in cold water, then peel and split lengthwise. And if you make the Tarragon-Mustard Deviled Eggs and decide you really like tarragon like I do, check out my tips for. Tarragon is a lovely herb to pair with chicken or fish, and is terrific in omelettes.
Learn how to make Chive-Tarragon Deviled Eggs.
Mix in oil, mayonnaise, and mustard.
Stir in minced celery, tarragon, capers, and shallot.
You can cook Tarragon Deviled Eggs using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Tarragon Deviled Eggs
- Prepare 4 of hard-boiled eggs.
- Prepare 2 tbsp of mayonnaise (fresh is better, but store-bought works fine).
- Prepare 1 of minced garlic clove.
- It's 1/2 tsp of dried tarragon or, if you're lucky (I wasn't), freshly chopped.
Hard boiled eggs get deviled with capers, fresh tarragon, spicy Dijon, and a bit of crisped ham to finish it all off. An easy way to twist your deviled egg recipe for Easter. Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork.
Tarragon Deviled Eggs instructions
- 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..
- Combine the yolks with mayonnaise, garlic, and tarragon. Mix with a fork until you get a smooth, creamy paste..
- Scoop the mixture back into the egg whites, sprinkle with additional tarragon if desired. Voilá!.
Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper. Eggs, mayonnaise, light, lemon juice, red hot pepper sauce, chives, tarragon leaves, salt, dry mustard, parsley sprigs. Cut eggs in half lengthwise; carefully remove yolks. Grate egg yolks using small holes of a box grater.