Tarragon Deviled Eggs. Put the eggs in a small saucepot. Hard-boiled egg yolks are mashed with Dijon mustard, tarragon, mayonnaise, and capers, then scooped into the hard-boiled egg whites, for a tangy, herbal riff on deviled eggs. This recipe was featured as part of our deviled eggs recipe slideshow.

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. You can cook Tarragon Deviled Eggs using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tarragon Deviled Eggs

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

Stir in minced celery, tarragon, capers, and shallot. Spoon or pipe egg yolk mixture evenly into egg white halves. Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve. Deviled Eggs With Capers A friendly contest among the food professionals of the Southern Foodways Alliance (SFA) to find the best deviled egg ended with these recipes reaching the finals.

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!.

The alliance is dedicated to the celebration and preservation of our region's food heritage, and dozens of its members entered recipes. Update the old standby deviled eggs appetizer with new flavors -- tarragon and briny capers. Photo credit: Maria Lichty from Two Peas and Their Pod. Deviled Egg Recipes Virginia's Deviled Eggs Virginia's Deviled Eggs. Boil the eggs, shell and cut in half lengthwise.