Tarragon Deviled Eggs

1. 1

   Fill pot with enough water to cover eggs and bring to a boil.

2. 2

   Add eggs when water begins to boil and reduce heat to a simmer for 14 minutes.

3. 3

   Drain boiling water from pot and add cold water to cool eggs, set aside.

4. 4

   Once eggs have cooled, remove shells, cut in half and remove cooked yolks and add to remaining ingredients.

5. 5

   Stir with fork until creamy.

6. 6

   Fill a pastry bag or plastic bag with one corner cut off and fill each hollow egg half with mixture.

7. 7

   Garmish with celery greens and cracked black pepper.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.