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- Level: Easy
- Total: 31 min
- Prep: 15 min
- Inactive: 12 min
- Cook: 4 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 279 mg
- Sodium
- 200 mg
- Level: Easy
- Total: 31 min
- Prep: 15 min
- Inactive: 12 min
- Cook: 4 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 279 mg
- Sodium
- 200 mg
Ingredients
Directions
- 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.
