Tarragon Deviled Eggs

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Tarragon Deviled Eggs
Prep Time
10 min
Cook Time
50 min
12 servings
Recipe by: Chowhound.com

Serve these flavored-packed deviled eggs at your next party!


  • 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


Serving Size
1 serving
6 g
  Saturated Fat
1 g
82 mg
62 mg
Dietary Fiber
3 g

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!

Filed Under: Appetizer, Side Dish, Vegetarian, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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