Tarragon Deviled Eggs. In this deviled egg recipe, Dijon mustard, tarragon, and capers are mixed into the filling, then the eggs are garnished with fresh chives. Learn how to make Chive-Tarragon Deviled Eggs. Cool the eggs down in cold water, then peel and split lengthwise.

Tarragon and spicy horseradish add a festive Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in. And if you make the Tarragon-Mustard Deviled Eggs and decide you really like tarragon like I do, check out my tips for. You can cook Tarragon Deviled Eggs using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tarragon Deviled Eggs

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

Tarragon is a lovely herb to pair with chicken or fish, and is terrific in omelettes. It also tastes great with hard boiled eggs, either deviled or in an egg salad such as this one. My nephew Austin took one bite. Who doesn't love chilled, creamy deviled eggs?

Tarragon Deviled Eggs instructions

1. 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..
2. Combine the yolks with mayonnaise, garlic, and tarragon. Mix with a fork until you get a smooth, creamy paste..
3. Scoop the mixture back into the egg whites, sprinkle with additional tarragon if desired. Voilá!.

The addition of tarragon and capers to our recipe creates the perfect foil for the silky, rich yolks. Hard boiled eggs get deviled with capers, fresh tarragon, spicy Dijon, and a bit of crisped ham to finish it all off. An easy way to twist your deviled egg recipe for Easter. Grate egg yolks using small holes of a box grater. To get the marble effect on the eggs, start by hard-boiling them.