Name: Tarragon and Spice Deviled Eggs
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Eggs - 12; Mayonnaise - ⅓ cup; Prepared horseradish, or to taste - 3 tablespoons; Dijon mustard - 1 ½ tablespoons; Minced garlic - 2 tablespoons; Sweet pickle juice - 2 tablespoons; Cider vinegar - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Chopped fresh tarragon - 4 teaspoons; Minced green onion (white part only) - 2 teaspoons; Paprika - 1 pinch; Fresh tarragon leaves, or as needed - 24

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tarragon and Spice Deviled Eggs

1. Eggs - 12

2. Mayonnaise - ⅓ cup

3. Prepared horseradish, or to taste - 3 tablespoons

4. Dijon mustard - 1 ½ tablespoons

5. Minced garlic - 2 tablespoons

6. Sweet pickle juice - 2 tablespoons

7. Cider vinegar - 2 teaspoons

8. Salt and ground black pepper to taste - 2 teaspoons

9. Chopped fresh tarragon - 4 teaspoons

10. Minced green onion (white part only) - 2 teaspoons

11. Paprika - 1 pinch

12. Fresh tarragon leaves, or as needed - 24

How to cook deliciously - Tarragon and Spice Deviled Eggs

1. Stage

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. Stage

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. Stage

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.