Chive-Tarragon Deviled Eggs

Chive-Tarragon Deviled Eggs
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  • 2 tablespoons finely chopped fresh chives
  • ½ cup mayonnaise
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 1/8 teaspoon hot sauce
  • Garnishes: chopped fresh chives, fresh flat-leaf parsley sprigs
  • 1 tablespoon lemon juice
  • + 2 more ingredients
    • 2 teaspoons finely chopped fresh tarragon
    • 1 dozen large eggs, hard-cooked and peeled

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.

View full recipe at My Recipes


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