Tarragon Deviled Eggs
Serve these flavored-packed deviled eggs at your next party!
Make This Recipe
Ingredients
- 6 Eggland's Best Eggs (large)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped capers
- 1 1/2 teaspoons finely chopped fresh tarragon leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh chives, for garnish
Preparation
- Place the eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch.
- Bring to a boil over medium-high heat, then remove from the heat and let sit in the hot water for 12 minutes.
- Drain the eggs and run them under cold water until they’re cool enough to handle.
- Transfer them to the refrigerator for 20 minutes or until completely cool.
- Crack and peel each hard-boiled egg.
- Using a sharp knife, slice the eggs in half lengthwise. Scoop out the yolks and place them in a medium mixing bowl; reserve the empty egg-white halves on a serving tray.
- Mash the yolks with a fork and add the mayonnaise, mustard, capers, and tarragon.
- Mix thoroughly with the fork until smooth. Season with salt and pepper.
- Fill each egg-white half with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon.
- Garnish each with a sprinkling of the minced chives and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 64 |
| Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 82mg |
| Sodium | 62mg |
| Carbohydrates | trace |
| Dietary Fiber | trace |
| Protein | 3g |