Tarragon Deviled Eggs

12 ingredients
8 steps

Ingredients

  • 4 whole large eggs
  • 1 stalk celery chopped very fine
  • 1 tablespoon finely chopped onion
  • 1 tablespoon fresh tarragon finely chopped
  • 1 teaspoon dijon mustard
  • 3 tablespoons mayonnaise
  • salt
  • pepper
  • hard-boiled egg
  • egg
  • egg deviled
  • tarragon

Directions

  1. 1
    Fill pot with enough water to cover eggs and bring to a boil.
  2. 2
    Add eggs when water begins to boil and reduce heat to a simmer for 14 minutes.
  3. 3
    Drain boiling water from pot and add cold water to cool eggs, set aside.
  4. 4
    Once eggs have cooled, remove shells, cut in half and remove cooked yolks and add to remaining ingredients.
  5. 5
    Stir with fork until creamy.
  6. 6
    Fill a pastry bag or plastic bag with one corner cut off and fill each hollow egg half with mixture.
  7. 7
    Garmish with celery greens and cracked black pepper.
  8. 8
    Serve immediately.

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