Best 2 Tarragon Honey Mustard Deviled Eggs Recipes

**Tantalize your taste buds with our exquisite Tarragon Honey Mustard Deviled Eggs, a symphony of flavors that will elevate your next gathering.**

**These delightful hors d'oeuvres combine the tangy zest of tarragon, the sweetness of honey, and the piquant kick of mustard, creating a harmonious balance that will leave your guests craving more.**

**Our collection of recipes offers variations to suit every palate, from the classic and creamy to the adventurous and spicy.**

**Indulge in the traditional recipe, featuring a smooth and luscious yolk filling, artfully garnished with fresh tarragon sprigs.**

**For a zesty twist, try our tangy Dijon mustard variation, which adds a pop of sharpness to the creamy filling.**

**If you prefer a touch of heat, our Sriracha-infused recipe delivers a subtle spiciness that will tantalize your taste buds.**

**And for those seeking a smoky and savory twist, our bacon-wrapped deviled eggs are an absolute must-try, featuring a crispy bacon exterior and a creamy, flavorful filling.**

**No matter your preference, our Tarragon Honey Mustard Deviled Eggs are sure to be the star of your next party or gathering.**

**Dive into the recipes below and discover the perfect deviled egg variation to tantalize your taste buds and impress your guests.**

Let's cook with our recipes!

TARRAGON AND SPICE DEVILED EGGS

Tarragon and Spice Deviled Eggs image

No holiday meal is complete without deviled eggs. These are a great twist on the classic.

Provided by Jason Warne

Categories Appetizers and Snacks Deviled Eggs

Time 1h

Yield 24

Number Of Ingredients 12

Ingredients

12 eggs
⅓ cup mayonnaise
3 tablespoons prepared horseradish, or to taste
1 ½ tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons sweet pickle juice
2 teaspoons cider vinegar
salt and ground black pepper to taste
4 teaspoons chopped fresh tarragon
2 teaspoons minced green onion (white part only)
1 pinch paprika
24 fresh tarragon leaves, or as needed

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.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 1.1 g, Cholesterol 94.2 mg, Fat 4.9 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 82.1 mg, Sugar 0.4 g

TARRAGON DEVILED EGGS

Tarragon Deviled Eggs image

Provided by Claire Robinson

Categories appetizer

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.

Tips:

For a richer flavor, use real mayonnaise instead of salad dressing.
If you don't have Dijon mustard, you can substitute regular yellow mustard.
Add a dash of cayenne pepper for a little spice.
For a sweeter filling, add a tablespoon of honey or maple syrup.
To make the eggs easier to peel, place them in a bowl of cold water for 10 minutes before cooking.
If you are using a piping bag to fill the eggs, snip off the tip of the bag so that the filling can easily come out.
Garnish the eggs with fresh tarragon or chives before serving.

Conclusion:

Tarragon honey mustard deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover hard-boiled eggs. With just a few simple ingredients, you can create a flavorful and elegant dish that will impress your guests.