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