Chive Tarragon Deviled Eggs Recipes

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DEVILED EGGS WITH CHIVES



Deviled Eggs With Chives image

Make and share this Deviled Eggs With Chives recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 large eggs
1 tablespoon mayonnaise, style dressing
3 tablespoons sun-dried tomatoes packed in oil, finely chopped
3 tablespoons sliced green olives, finely chopped
3 tablespoons fresh chives, finely chopped plus more for garnish
1/4 teaspoon cayenne pepper

Steps:

  • Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
  • Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
  • Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

TARRAGON AND SPICE DEVILED EGGS



Tarragon and Spice Deviled Eggs image

No holiday meal is complete without deviled eggs. These are a great twist on the classic.

Provided by Jason Warne

Categories     Appetizers and Snacks     Deviled Eggs

Time 1h

Yield 24

Number Of Ingredients 12

12 eggs
⅓ cup mayonnaise
3 tablespoons prepared horseradish, or to taste
1 ½ tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons sweet pickle juice
2 teaspoons cider vinegar
salt and ground black pepper to taste
4 teaspoons chopped fresh tarragon
2 teaspoons minced green onion (white part only)
1 pinch paprika
24 fresh tarragon leaves, or as needed

Steps:

  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
  • Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 1.1 g, Cholesterol 94.2 mg, Fat 4.9 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 82.1 mg, Sugar 0.4 g

BEST DEVILED EGGS



Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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