Tarragon Deviled Eggs

1. 1

   Put the eggs in a small saucepot.

2. 2

   Add cold water to cover by about 1-inch.

3. 3

   Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.

4. 4

   Cool the eggs down in cold water, then peel and split lengthwise.

5. 5

   Remove the yolks to a bowl and reserve the whites.

6. 6

   Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth.

7. 7

   Add the shallot, gherkins, brine and tarragon and stir to combine.

8. 8

   If too thick, add a teaspoon more of gherkin brine liquid.

9. 9

   Spoon into a resealable plastic bag and cut off a corner.

10. 10

    Pipe the yolk mixture into the egg white halves.

11. 11

    Top each half with a tarragon leaf.

12. 12

    Arrange on a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.