Tarragon and Spice Deviled Eggs

Tarragon and Spice Deviled Eggs

Jason Warne 0

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

1 h servings 62 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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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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 in...

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