Tarragon Deviled Eggs

Directions

1. 1
   Put the eggs in a small saucepot.
2. 2
   Add cold water to cover by about 1-inch.
3. 3
   Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.
4. 4
   Cool the eggs down in cold water, then peel and split lengthwise.
5. 5
   Remove the yolks to a bowl and reserve the whites.
6. 6
   Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth.
7. 7
   Add the shallot, gherkins, brine and tarragon and stir to combine.
8. 8
   If too thick, add a teaspoon more of gherkin brine liquid.
9. 9
   Spoon into a resealable plastic bag and cut off a corner.
10. 10
    Pipe the yolk mixture into the egg white halves.
11. 11
    Top each half with a tarragon leaf.
12. 12
    Arrange on a serving platter and serve.