tarragon mustard deviled eggs

10 Apr

I made these for a tacky 70s themed finger food dinner a while ago and my friend ate so many that she almost made herself sick.  Then she kept eating them.

That is a ringing endorsement if ever I heard one.

Makes 16 portions

$4 per 16 portions

mustard tarragon deviled eggs

ingredients

  • 8 large eggs, hard boiled
  • 1/2 c mayonnaise
  • 2 tsp dijon mustard
  • 2 tsp smoked paprika, divided
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh tarragon
  • 1/2 tsp salt
  • 1/2 tsp pepper

preparation

Peel the hard boiled eggs and cut them in half.  Scoop the yolks out into a bowl, keeping the whites intact on a plate.

To the bowl with the yolks, add mayonnaise, mustard, 1 tsp paprika, lemon juice, tarragon, salt & pepper.  Mix with a fork until smooth.

Put the mixture in a piping bag (I don’t have one so I get an extra clear plastic produce bag at the grocery store and cut a small hole in the corner.  It works fine for jobs like this).  Pipe the yolk mixture into the hollows of the egg whites.  Sprinkle the remaining paprika over the tops of the eggs.

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2 Responses to “tarragon mustard deviled eggs”

  1. whateverisinthekitchen April 17, 2012 at 5:54 pm #

    Om nom nom….I would have been right there with her eating myself sick. And I don’t even LIKE eggs. But a good deviled egg is just about irresistible.

    • foodmakestheman April 17, 2012 at 5:58 pm #

      so very true… there’s no such thing as leftover deviled eggs.

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