Tarragon and Spice Deviled Eggs Recipe - Allrecipes.com
Tarragon and Spice Deviled Eggs Recipe
  • READY IN 1 hr

Tarragon and Spice Deviled Eggs

Recipe by  

"No holiday meal is complete without deviled eggs. These are a great twist on the classic."

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Ingredients Edit and Save

Original recipe makes 24 deviled eggs Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Mar 15, 2014

Layering the minced green onion and chopped tarragon into the egg white shell really gives you a pop of flavor, particularly the tarragon, that I don’t think you’d have if you just mixed them into the yolk filling. There’s a good balance of spiciness from the horseradish and sweetness from the pickle juice. We love deviled eggs, and this is a good one! Nice recipe Jason Warne,

 

2 Ratings

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Nutrition

  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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