Tarragon Honey Mustard Deviled Eggs Food

TARRAGON DEVILED EGGS

Tarragon Deviled Eggs image

Provided by Claire Robinson

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 large eggs
Kosher salt and freshly cracked black pepper
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon finely chopped sweet gherkins, plus 1 teaspoon brine
2 teaspoons finely chopped tarragon, plus 12 tarragon leaves, for garnish

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.

CHIVE-TARRAGON DEVILED EGGS

Chive-Tarragon Deviled Eggs image

Make and share this Chive-Tarragon Deviled Eggs recipe from Food.com.

Provided by dicentra

Categories Brunch

Time 25m

Yield 2 dozen

Number Of Ingredients 10

Ingredients

12 large eggs, hard-cooked and peeled
1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon hot sauce
2 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon dry mustard
chopped fresh chives
fresh flat-leaf parsley

Steps:

Cut eggs in half lengthwise; carefully remove yolks.
Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves.
Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Nutrition Facts : Calories 682.1, Fat 49.8, SaturatedFat 12.2, Cholesterol 1284.3, Sodium 1428.2, Carbohydrate 18.3, Fiber 0.4, Sugar 6.4, Protein 39

DEVILED EGGS WITH CAPERS AND TARRAGON

Deviled Eggs with Capers and Tarragon image

Provided by Kristine Kidd

Categories Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons minced celery
4 teaspoons chopped fresh tarragon
1 tablespoon minced drained capers
2 teaspoons minced shallot
Sliced celery

Steps:

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.
Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

LEMON TARRAGON STUFFED EGGS

Lemon Tarragon Stuffed Eggs image

Categories Egg No-Cook Quick & Easy Mayonnaise Chill Tarragon Gourmet

Yield Makes 12 Stuffed Eggs

Number Of Ingredients 8

Ingredients

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves
Garnish: Fresh tarragon sprigs

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.

DEVILED EGGS WITH FRESH TARRAGON AND CAPERS

Deviled Eggs With Fresh Tarragon and Capers image

From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....

Provided by COOKGIRl

Categories Brunch

Time 15m

Yield 6 hard boiled eggs

Number Of Ingredients 11

Ingredients

6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise (I added a bit more because I like my deviled eggs creamy)
1 1/2 teaspoons Dijon mustard
2 tablespoons celery, finely minced
4 teaspoons fresh tarragon, minced
1 tablespoon capers, drained and minced
2 teaspoons shallots, minced finely
salt, to taste
fresh ground black pepper, to taste
celery, thinly sliced for garnish

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.

Nutrition Facts : Calories 132.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 212.6, Sodium 138.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 6.7

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