Tarragon Spice Deviled Eggs Recipes

TARRAGON DEVILED EGGS

Tarragon Deviled Eggs image

Provided by Claire Robinson

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 6

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

Steps:

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.

DEVILED EGGS WITH TARRAGON AND CAPERS

Deviled Eggs with Tarragon and Capers image

Categories Dairy Egg Appetizer Summer Tarragon Capers Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 8

Ingredients

6 hard-boiled eggs, peeled, halved lengthwise
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon dry mustard
2 tablespoons minced green onion
4 teaspoons drained capers
1 teaspoon minced fresh tarragon

Steps:

Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add sour cream, mayonnaise, lemon juice and mustard; blend well. Mix in green onion, capers and tarragon. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. (Can be made 8 hours ahead. Cover; refrigerate.)

TARRAGON-HONEY MUSTARD DEVILED EGGS

Tarragon-Honey Mustard Deviled Eggs image

Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.

Provided by lutzflcat

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 15m

Yield 16

Number Of Ingredients 8

Ingredients

8 hard-boiled eggs
6 tablespoons mayonnaise
3 teaspoons honey mustard
1 ½ teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon
1 ½ tablespoons minced sweet onion
salt and freshly ground black pepper to taste
16 leaves tarragon leaves

Steps:

Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 1.1 g, Cholesterol 108 mg, Fat 6.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78 mg, Sugar 0.7 g

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