Tarragon Deviled Eggs with a Spicy Twist
Elevate any gathering with these festive deviled eggs. The combination of tarragon and spicy horseradish adds a flavorful twist to the classic hors d'oeuvre.
Ingredients
| 12 | eggs |
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| 1.33 | cup mayonnaise |
| 3 | tablespoons prepared horseradish |
| 1 1⁄2 | tablespoons Dijon mustard |
| 2 | tablespoons minced garlic |
| 2 | tablespoons sweet pickle juice |
| 2 | teaspoons cider vinegar |
| salt and ground black pepper | |
| 4 | teaspoons chopped fresh tarragon |
| 2 | teaspoons minced green onion (white part only) |
| 1 | pinch paprika |
| 24 | fresh tarragon leaves, or as needed |
Instructions
| 1. | Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes. Once done, remove the eggs, cool them under cold running water, and delicately peel off the shells. |
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| 2. | Carefully cut each egg in half lengthwise and transfer the yolks to a bowl. Mash the yolks using a fork and then blend in the mayonnaise, horseradish, Dijon mustard, minced garlic, sweet pickle juice, and cider vinegar until the mixture is smooth. Season with just the right amount of salt and pepper. Transfer the yolk mixture into a resealable plastic bag and snip off a corner for piping. |
| 3. | Arrange the egg white halves cut-side up on a serving platter. Sprinkle the minced green onion and fresh tarragon evenly over the cavities. Pipe the yolk filling into the egg white halves and top them off with a hint of paprika. Garnish each deviled egg with whole tarragon leaves for a finishing touch. To preserve their freshness, cover the deviled eggs with plastic wrap and store them in the refrigerator until ready to serve. |
Published on Jul 19, 2024 by Luminița