Best 4 Tarragon Deviled Eggs Recipes
Indulge in the delectable Tarragon Deviled Eggs, an explosion of flavors that will tantalize your taste buds. These delightful appetizers, also known as angels on horseback or stuffed eggs, are a classic party favorite for any occasion. Crafted with hard-boiled eggs, a creamy and tangy filling, and a sprinkle of fresh tarragon, these elegant treats are sure to impress your guests.
Dive into the provided recipes to discover variations of this timeless dish. From the classic Tarragon Deviled Eggs with their signature herb to the unique Avocado Tarragon Deviled Eggs with their creamy avocado twist, each recipe offers a distinct flavor profile.
For a spicy kick, try the Sriracha Tarragon Deviled Eggs, where sriracha sauce adds a subtle heat. And if you prefer a vegetarian option, the Tarragon Egg Salad Stuffed Tomatoes provide a refreshing and flavorful alternative.
With step-by-step instructions and helpful tips, these recipes ensure that you'll create perfect Tarragon Deviled Eggs every time. Impress your loved ones with this classic appetizer, or elevate your next party with these creative variations.
TARRAGON DEVILED EGGS
Provided by Claire Robinson
Categories appetizer
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 6
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
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
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.)
DEVILED EGGS WITH TARRAGON AND CAPERS
Categories Dairy Egg Appetizer Summer Tarragon Capers Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 appetizer servings
Number Of Ingredients 8
Steps:
- Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add sour cream, mayonnaise, lemon juice and mustard; blend well. Mix in green onion, capers and tarragon. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. (Can be made 8 hours ahead. Cover; refrigerate.)
TARRAGON-HONEY MUSTARD DEVILED EGGS
Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.
Provided by lutzflcat
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 1.1 g, Cholesterol 108 mg, Fat 6.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78 mg, Sugar 0.7 g
Tips:
- For the best results, use large, fresh eggs. Older eggs will be more difficult to peel and may have a less flavorful yolk.
- To make peeling the eggs easier, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, then drain the water and immediately place the eggs in a bowl of ice water to stop the cooking process.
- Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork until they are smooth. Add the mayonnaise, mustard, vinegar, salt, pepper, and tarragon and mix until well combined.
- Spoon the yolk mixture into the egg white halves. Sprinkle with additional tarragon, if desired.
- Serve the deviled eggs immediately or chill them for later.
Conclusion:
Tarragon deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be tailored to your own taste preferences. Whether you like them classic or spicy, tarragon deviled eggs are sure to be a hit with your guests.
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