Chive Tarragon Deviled Eggs Recipes

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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

TARRAGON DEVILED EGGS



Tarragon Deviled Eggs image

Provided by Claire Robinson

Categories     appetizer

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 6

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.

CHIVE-TARRAGON DEVILED EGGS



Chive-Tarragon Deviled Eggs image

Make and share this Chive-Tarragon Deviled Eggs recipe from Food.com.

Provided by dicentra

Categories     Brunch

Time 25m

Yield 2 dozen

Number Of Ingredients 10

12 large eggs, hard-cooked and peeled
1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon hot sauce
2 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon dry mustard
chopped fresh chives
fresh flat-leaf parsley

Steps:

  • Cut eggs in half lengthwise; carefully remove yolks.
  • Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves.
  • Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Nutrition Facts : Calories 682.1, Fat 49.8, SaturatedFat 12.2, Cholesterol 1284.3, Sodium 1428.2, Carbohydrate 18.3, Fiber 0.4, Sugar 6.4, Protein 39

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