Chive-Tarragon Deviled Eggs

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours


1 dozen large eggs, hard-cooked and peeled
1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon hot sauce
2 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon dry mustard
Garnishes: chopped fresh chives, fresh flat-leaf parsley sprigs


Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Elizabeth H. Howard, New Orleans, Louisiana,

Southern Living

April 2005
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