Tarragon And Spice Deviled Eggs
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
12
Eggs1 cup
Mayonnaise3 tbsps
Prepared Horseradish (to taste)1.5 tbsps
Dijon Mustard2 tbsps
Garlic (minced)2 tbsps
Pickle Juice (sweet)2 tsps
Cider Vinegar1
Salt4 tsps
Tarragon (chopped fresh)1 pinch
PaprikaDirections:
1
Place eggs in a saucepan; cover with water
2
Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes
3
Remove eggs from hot water, cool under cold running water, and peel
4
Cut each egg in half lengthwise
5
Place yolks in a bowl; mash with a fork
6
Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper
7
Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag
8
Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities
9
Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves
10
Cover deviled eggs with plastic wrap; refrigerate until ready to serve