Tarragon Honey Mustard Deviled Eggs Recipes

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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.

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