Deviled Eggs With Tarragon |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Who doesn’t love chilled, creamy deviled eggs? The addition of tarragon and capers to our recipe creates the perfect foil for the silky, rich yolks. Ingredients:
6 large eggs |
1/4 cup mayonnaise |
1 tablespoon hungarian paprika |
2 drops of tabasco sauce |
1 teaspoon dijon mustard |
1 teaspoon minced capers |
1 tablespoon minced fresh tarragon leaves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons minced chives |
Directions:
1. Place eggs in a medium saucepan in a single layer and add enough cold water to cover eggs by 1 inch. Bring to a boil over medium-high heat, then lower heat to maintain a gentle simmer.
2. Simmer for 9 minutes, then carefully drain eggs, running under cold water until cool enough to handle. Let cool in the refrigerator for 20 minutes.
3. Crack and peel each hard-cooked egg. With a sharp knife, slice eggs in half lengthwise. Scoop out yolks and place in a medium mixing bowl; reserve empty egg halves on a serving tray. Once all eggs have been yolked, cover the whites and transfer the tray to the refrigerator.
4. Mash yolks with a fork and add mayonnaise, paprika, Tabasco, mustard, capers, and tarragon. Mix thoroughly with a fork until smooth. Season with salt and freshly ground black pepper.
5. Remove egg white halves from the refrigerator and fill each with 1
6. heaping teaspoon of yolk mixture, rounding the tops with a spoon.
7. Garnish each with a sprinkling of minced chives and serve.
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