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Tarragon and Shallot Deviled Eggs

Source of Recipe


Taste of the South, April / May 2011



List of Ingredients



• 1 dozen eggs
  
• 6 Tbsp mayonnaise
  
• 1 Tbsp Dijon mustard
  
• 1 ½ Tbsp chopped fresh tarragon
  
• 1 ½ Tbsp finely chopped shallot
  
• ½ tsp ground black pepper
  
• ¼ tsp salt
  
• Garnish: fresh tarragon sprigs
  






Instructions



1. Place eggs in a large saucepan with enough cold water to cover. Cook over high heat until water begins to boil. Reduce heat to medium. Let eggs simmer for 10 minutes. Remove eggs from heat. Drain eggs, and rinse with cold water. Peel eggs, discarding shells. Halve eggs lengthwise. Remove yolks, and place in a small bowl; set whites aside.
   
   
2. Mash egg yolks with a fork. Add mayonnaise, Dijon mustard, chopped fresh tarragon, finely chopped shallot, black pepper, and salt.
   
   
3. Spoon egg-yolk mixture into egg whites. Garnish with fresh tarragon sprigs.
   
   Makes 2 dozen.