Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.74 Kcal (493 kJ) | ||
| Calories from fat | 69.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 279mg | 93% | |
| Sodium | 177.33mg | 7% | |
| Potassium | 126.09mg | 3% | |
| Total Carbs | 2.84g | 1% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 10.04g | 20% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 138.11 Kcal (578 kJ) | ||
| Calories from fat | 80.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 12% | |
|---|---|---|---|
| Cholesterol | 327.26mg | 93% | |
| Sodium | 208mg | 7% | |
| Potassium | 147.9mg | 3% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 1.84g | 6% | |
| Dietary Fiber | 0.42g | 1% | |
| Protein | 11.78g | 20% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2mg | 9% | |
| Calcium | 56.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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