Tarragon Honey Mustard Deviled Eggs Recipes

TARRAGON DEVILED EGGS

Steps:

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

TARRAGON-HONEY MUSTARD DEVILED EGGS

Steps:

• Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
• Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
• Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
• Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

TARRAGON AND SPICE DEVILED EGGS

Steps:

• 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.
• 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.
• 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.

DEVILED EGGS WITH FRESH TARRAGON AND CAPERS

Steps:

• Boil the eggs, shell and cut in half lengthwise.
• In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
• Stir in the celery, fresh tarragon, capers and the shallots.
• Season to taste with salt and pepper.
• Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
• If not eating immediately, cover well and refrigerate.

LEMON TARRAGON STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
• Just before serving, garnish eggs.