Deviled Eggs with Tarragon Recipe

1. 1

   Place the eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch.

2. 2

   Bring to a boil over medium-high heat, then remove from the heat and let sit in the hot water for 12 minutes.

3. 3

   Drain the eggs and run them under cold water until theyre cool enough to handle.

4. 4

   Transfer them to the refrigerator for 20 minutes or until completely cool.

5. 5

   Crack and each hard-boiled egg.

6. 6

   Using a sharp knife, slice the eggs in half lengthwise.

7. 7

   Scoop out the yolks and place them in a medium mixing bowl; reserve the empty egg-white halves on a serving tray.

8. 8

   Mash the yolks with a fork and add the mayonnaise, mustard, capers, and tarragon.

9. 9

   Mix thoroughly with the fork until smooth.

10. 10

    Season with salt and pepper.

11. 11

    Fill each egg-white half with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon.

12. 12

    Garnish each with a sprinkling of the minced chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.