Deviled Eggs with Tarragon

Deviled Eggs with Tarragon
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  • 2 tablespoons minced fresh chives
  • Freshly ground black pepper
  • Salt
  • 1 ½ teaspoons minced fresh tarragon leaves
  • 1 teaspoon minced capers
  • 1 teaspoon Dijon mustard
  • ¼ cup "mayonnaise":/recipes/11053
  • + 1 more ingredients
    • 6 large eggs

Place the eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then remove from heat and let sit in the hot water for 12 minutes. Drain the eggs and run under cold water until cool enough to handle. Transfer to the refrig...

View full recipe at Chow


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