Lemon Tarragon Stuffed 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.

LEMON TARRAGON STUFFED EGGS



Lemon Tarragon Stuffed Eggs image

Categories     Egg     No-Cook     Quick & Easy     Mayonnaise     Chill     Tarragon     Gourmet

Yield Makes 12 Stuffed Eggs

Number Of Ingredients 8

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves
Garnish: Fresh tarragon sprigs

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
  • Just before serving, garnish eggs.

CREAMY TARRAGON EGGS



Creamy Tarragon Eggs image

Provided by Lillian Chou

Categories     Egg     Breakfast     Brunch     Quick & Easy     Father's Day     Cream Cheese     Tarragon     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

8 large eggs
1 tablespoon chopped fresh tarragon
3 ounces cream cheese, cut into bits
1 tablespoon unsalted butter
Accompaniment:
toast

Steps:

  • Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.
  • Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.

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

LEMON CAPER STUFFED EGGS



Lemon Caper Stuffed Eggs image

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book.

Provided by Sharon123

Categories     Greek

Time 20m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
1 small garlic clove
1/4 small onion
2 tablespoons capers, drained and chopped (if using salt packed capers, soak in a little milk and drain)
1 lemon, juice and zest of
hot sauce
3 -4 tablespoons mayonnaise (just enough to bind)
1 teaspoon coarse black pepper
3 tablespoons fresh flat leaf parsley, finely chopped

Steps:

  • Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
  • Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
  • Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!

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