Tarragon Spice Deviled Eggs Food

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.

DEVILED EGGS WITH CAPERS AND TARRAGON

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.)

SPICY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1/3 cup creme fraiche, 1/4 cup crumbled cooked bacon, 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, 1/2 teaspoon dijon mustard, 1/4 teaspoon lime zest, 1 teaspoon lime juice and salt. Spoon into the egg whites; top with more lime zest.

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.