Tarragon Deviled Eggs

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Capture the essence of spring with Tarragon Deviled Eggs ⏤ an elegant twist on the classic appetizer. These eggs are the perfect addition to your Easter Brunch, springtime picnic, or backyard BBQ.

Every spring, the tarragon plant becomes the largest and the most striking plant in our herb garden. Frondy, tender, and bright green, it towers an impressive 4 feet over the smaller neighboring plants. I pick baskets of the fragrant herb and delight in finding creative ways to use it. This Tarragon Deviled Egg recipe is among my favorite ways.

I first tasted the irresistible combination of eggs and tarragon in France’s Loire Valley. The dish was Sauce Gribiche over blanched asparagus—a cold sauce of chopped hard-boiled eggs with tarragon, chives, capers, Dijon, and olive oil, spooned over perfectly cooked asparagus. The cold egg with fragrant tarragon was pure heaven and would become one of my favorite flavor combinations.

What is Tarragon?

Tarragon is known as the “king of herbs” in French cuisine and has a distinct flavor profile characterized by hints of licorice and pepper. With its narrow, elongated leaves and slender stems, this perennial herb is cultivated for culinary and medicinal purposes. Tarragon is highly versatile and is commonly used in classic French sauces like Béarnaise, which is hollandaise sauce with freshly chopped tarragon. Tarragon adds depth and complexity to dishes ranging from sauces to salads, poultry, and seafood. But when paired with eggs, this little increases the sophistication factor in a big way, transforming its humble counterpart to serious gourmet status.

Easy Peel Hard-Boiled Eggs

When making visually appealing deviled eggs, it is crucial to have a fast and easy method for cooking and peeling the eggs. This technique consistently leaves the eggs whole, smooth, and perfectly cooked without that rubbery white and bluish-greenish yolk commonly found in hard-boiled eggs. The best and most consistent method I have found is this Easy Peel Hard-Boiled Eggs method, which involves first steaming the eggs and then plunging them into ice water to chill quickly. The shells peel off like paper, often in one single piece, leaving a glistening, flawless, and perfectly cooked egg in hand.

Tarragon Deviled Eggs Ingredients

Ingredients

• Eggs
• Mayonnaise
• Dijon
• Scallion
• Tarragon
• Salt and Pepper
• Ice (for chilling eggs)

Equipment

• Medium – Large Pot with lid
• Basket Steamer
• Food Processor (fork can also be used)
• Pastry Bag ( or plastic sandwich bag)
• Deviled Egg Serving Platter (optional)

How To Make Tarragon Deviled Eggs

Step 1: Prepare Easy-Peel Hard Boiled Eggs

Let your eggs come to room temperature before use. Place basket-steamer in a large pot; fill the pot with 1″ inch of water. Cover the pot and place it on high heat until the water reaches a rolling boil. Remove the pot from heat and carefully place eggs directly into the steamer basket. Replace the lid, and return the pot to the burner. When the first puffs of steam emerge from around the edges of the lid, set the timer for exactly 17 minutes. Remove the pot from the heat and plunge the cooked eggs into an ice-water bath. Leave eggs submerged in cold water until completely cool. Once the eggs are completely cool, tap the eggs on the edge of a hard surface to crack and loosen the shell. Peel the shell from the eggs.

Tip: If you do not have ice, let the eggs set under swift, cold running water. The water should pool in the pot or bowl to surround and chill the eggs thoroughly.

Step 2: Remove Yolk & Prepare Whites

Next, using a clean knife, slice the hard-boiled eggs lengthwise. Gently remove the yolks and set aside. Using care not to break the egg whites, place them into a bowl and fill with cold water. Swish the egg whites around gently to wash off the bits of yolk and any shell pieces. You may repeat this step as needed. Remove egg whites from the water and pat dry with a paper towel. This step will create a very clean and polished deviled egg. Your eggs are now ready for filling.

Step 3: Prepare Filling

Combine egg yolks, mayonnaise, Dijon mustard, scallion, tarragon, salt, and pepper in a food processor. Whip for 10 seconds and scrape the bowl. Whip again for 10 seconds or until the mixture is smooth and creamy. Do not overwhip.

Tip: If you do not have a food processor, mash the egg yolk into a fine paste with the back of a fork. Then, combine the remaining ingredients and mix until very smooth.

Step 4: Fill Eggs and Garnish

Fill a small disposable pastry bag with the egg yolk filling. Clip the tip of the bag to allow the filling to flow outward. Using downward pressure on the pastry bag, gently pipe the filling into each egg white half. Garnish the deviled eggs with sliced scallions. Microgreens, chopped parsley, or chopped tarragon will all make suitable garnishes.

Tip: You can arrange eggs on a soft bed of thinly sliced kale. This will prevent eggs from rolling around if you do not have a deviled egg serving dish.

How To Store Tarragon Deviled Eggs

Store leftover deviled eggs in a tightly sealed container in the refrigerator. They can also be covered with plastic wrap or kept on a platter with a tightly fitting lid. Covering the eggs in the fridge is imperative, as they will quickly absorb surrounding odors and dry out.

I hope you love this recipe as much as I do!

xoxo Kristen

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