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. Cool the eggs down in cold water, then peel and split lengthwise. Learn how to make Chive-Tarragon Deviled Eggs.
It also tastes great with hard boiled eggs, either deviled or in an egg salad such as this one.
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 achieve that.
Ingredients of Tarragon Deviled Eggs
- You need 4 of hard-boiled eggs.
- Prepare 2 tbsp of mayonnaise (fresh is better, but store-bought works fine).
- You need 1 of minced garlic clove.
- It's 1/2 tsp of dried tarragon or, if you're lucky (I wasn't), freshly chopped.
Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other Deviled eggs win as a healthy snacks or appetizer. They're easy to make, only have a handful of. Who doesn't love chilled, creamy deviled eggs? The addition of tarragon and capers to our recipe creates the perfect foil for the silky, rich yolks.
Tarragon Deviled Eggs step by step
- 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!.
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. 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. These deviled eggs would pep up any party or appetizer tray.