TARRAGON DEVILED EGGS
Provided by Claire Robinson
Categories appetizer
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
TARRAGON AND SPICE DEVILED EGGS
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
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-HONEY MUSTARD DEVILED EGGS
Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.
Provided by lutzflcat
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
- Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
- Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
- Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 1.1 g, Cholesterol 108 mg, Fat 6.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78 mg, Sugar 0.7 g
TARRAGON AND SPICE DEVILED EGGS
No holiday meal is complete without deviled eggs. These are a great twist on the classic.
Provided by Jason Warne
Categories Deviled Eggs
Time 1h
Yield 24
Number Of Ingredients 12
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
DEVILED EGGS WITH CAPERS AND TARRAGON
Provided by Kristine Kidd
Categories Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 9
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.
- Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
TARRAGON AND SPICE DEVILED EGGS
No holiday meal is complete without deviled eggs. These are a great twist on the classic.
Provided by Jason Warne
Categories Deviled Eggs
Time 1h
Yield 24
Number Of Ingredients 12
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
DEVILED EGGS WITH FRESH TARRAGON AND CAPERS
From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....
Provided by COOKGIRl
Categories Brunch
Time 15m
Yield 6 hard boiled eggs
Number Of Ingredients 11
Steps:
- Boil the eggs, shell and cut in half lengthwise.
- In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
- Stir in the celery, fresh tarragon, capers and the shallots.
- Season to taste with salt and pepper.
- Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
- If not eating immediately, cover well and refrigerate.
Nutrition Facts : Calories 132.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 212.6, Sodium 138.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 6.7
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