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Tarragon and Spice Deviled Eggs
Tarragon and Spice Deviled Eggs
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Elevate traditional deviled eggs with a festive kick of tarragon and spicy horseradish. Perfect for any holiday gathering!
Ingredients:
  • 12 eggs
  • 0.33333334326744 cup mayonnaise
  • 3 tablespoons prepared horseradish, or to taste
  • 1.5 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 2 tablespoons sweet pickle juice
  • 2 teaspoons cider vinegar
  • salt and ground black pepper to taste
  • 4 teaspoons chopped fresh tarragon
  • 2 teaspoons minced green onion (white part only)
  • 1 pinch paprika
  • 24 fresh tarragon leaves, or as needed
Instructions:
  • Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let eggs sit in hot water for 15 minutes. Cool the eggs under cold running water and peel.
  • Halve the eggs lengthwise and transfer the yolks to a bowl. Use a fork to mash the yolks, then mix in mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar until creamy. Season with salt and pepper. Transfer the yolk mixture to a plastic bag and cut off one corner for piping.
  • Arrange the egg whites cut-side up on a serving platter, sprinkle minced green onion and tarragon evenly over the cavities. Fill the egg white halves with the filling using a piping bag, then sprinkle with paprika and garnish with whole tarragon leaves. Cover the deviled eggs with plastic wrap and refrigerate until it's time to serve.

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