Options

Format:
Include:
PRINT

Chive-Tarragon Deviled Eggs

Southern Living APRIL 2005

  • Yield: Makes 2 dozen
  • Prep time:15 Minutes
  • Chill:1 Hour

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Chive-Tarragon Deviled Eggs recipe

advertisement