Tarragon Deviled Eggs. In this deviled egg recipe, Dijon mustard, tarragon, and capers are mixed into the filling, then the eggs are garnished with fresh chives. Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Cool the eggs down in cold water, then peel and split lengthwise.

It also tastes great with hard boiled eggs, either deviled or in an egg salad such as this one. My nephew Austin took one bite. Learn how to make Chive-Tarragon Deviled Eggs. You can have Tarragon Deviled Eggs using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Tarragon Deviled Eggs

You need 4 of hard-boiled eggs.
It's 2 tbsp of mayonnaise (fresh is better, but store-bought works fine).
You need 1 of minced garlic clove.
It's 1/2 tsp of dried tarragon or, if you're lucky (I wasn't), freshly chopped.

And if you make the Tarragon-Mustard Deviled Eggs and decide you really like tarragon like I do, check out my tips for. Hard boiled eggs get deviled with capers, fresh tarragon, spicy Dijon, and a bit of crisped ham to finish it all off. An easy way to twist your deviled egg recipe for Easter. Mix in oil, mayonnaise, and mustard.

Tarragon Deviled Eggs instructions

If you just boiled the eggs, let them cool down first. Peel them carefully and cut them in half lengthwise. Carefully scoop out the yolks..
Combine the yolks with mayonnaise, garlic, and tarragon. Mix with a fork until you get a smooth, creamy paste..
Scoop the mixture back into the egg whites, sprinkle with additional tarragon if desired. Voilá!.

Stir in minced celery, tarragon, capers, and shallot. Grate egg yolks using small holes of a box grater. Who doesn't love chilled, creamy deviled eggs? The addition of tarragon and capers to our recipe creates the perfect foil for the silky, rich yolks. Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other Deviled eggs win as a healthy snacks or appetizer.