If you get tired of the same deviled eggs you always make, the tarragon flavor will jazz your eggs with a sweet new flavor.
The first step is the crumbling. Mash the cooked egg centers with a fork until completely crumbly.
Add vinegar, mayo, Dijon, and minced fresh French tarragon. Stir until completely blended.
My favorite tool for filling eggs is the smallest sized scoop. Talk about easy!
Sprinkle with extra tarragon.
Ready to serve!
- 4-6 eggs, hard boiled
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon minced fresh French tarragon + extra for garnish
- Cut eggs in half and scoop yellow centers into a bowl. Crumble yellows with a fork. Add remaining ingredients and stir until thoroughly blended.
- Fill egg white halves with egg filling.
- Garnish with extra minced French tarragon.
- Serve immediately or refrigerate until serving.
You could totally make egg salad sandwiches by grating the eggs (whites included) and mixing everything together. Smear it on a slice of fresh bread, and you’ve got a winner.
Next week, I plan to share how I easily crack and peel boiled eggs. Each week for many months, I peeled 22 eggs for our Wednesday night dinner salad bar at church. You think I had a little experimentation going on? You bet! I never have trouble peeling boiled eggs anymore, no matter their freshness.
How do you fill your deviled eggs? Do you have a special technique?