Tarragon Deviled Eggs

Total Time:
31 min
Prep:
15 min
Inactive:
12 min
Cook:
4 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 large eggs
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped sweet gherkins, plus 1 teaspoon brine
  • 2 teaspoons finely chopped tarragon, plus 12 tarragon leaves, for garnish
Directions
Watch how to make this recipe.
  • Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.

  • Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easter