Tarragon Deviled Eggs Recipe

Name: Tarragon Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole large eggs; 1 stalk celery chopped very fine; 1 tablespoon finely chopped onion; 1 tablespoon fresh tarragon finely chopped; 1 teaspoon dijon mustard; 3 tablespoons mayonnaise; salt; pepper; hard-boiled egg; egg; egg deviled; tarragon

Servings: persons

4 whole large eggs
1 stalk celery chopped very fine
1 tablespoon finely chopped onion
1 tablespoon fresh tarragon finely chopped
1 teaspoon dijon mustard
3 tablespoons mayonnaise
salt
pepper
hard-boiled egg
egg
egg deviled
tarragon

1
Fill pot with enough water to cover eggs and bring to a boil.
2
Add eggs when water begins to boil and reduce heat to a simmer for 14 minutes.
3
Drain boiling water from pot and add cold water to cool eggs, set aside.
4
Once eggs have cooled, remove shells, cut in half and remove cooked yolks and add to remaining ingredients.
5
Stir with fork until creamy.
6
Fill a pastry bag or plastic bag with one corner cut off and fill each hollow egg half with mixture.
7
Garmish with celery greens and cracked black pepper.
8
Serve immediately.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole large eggs, 1 stalk celery chopped very fine, 1 tablespoon finely chopped onion, 1 tablespoon fresh tarragon finely chopped, and more.

Yes, Tarragon Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tarragon Deviled Eggs

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