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Easter: Chive-Tarragon Deviled Eggs

Source of Recipe


Southern Living, April 2005



List of Ingredients



• 1 dozen large eggs, hard-cooked and peeled
  
• ½ cup mayonnaise
  
• 1 Tbsp lemon juice
  
• 1/8 tsp hot sauce
  
• 2 Tbsp finely chopped fresh chives
  
• 2 tsp finely chopped fresh tarragon
  
• ½ tsp salt
  
• ½ tsp dry mustard
  
• Garnishes: chopped fresh chives; fresh flat-leaf parsley sprigs
  






Instructions



1. Cut eggs in half lengthwise; carefully remove yolks.
   
   
2. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next four ingredients.
   
   
3. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least one hour or until ready to serve. Garnish, if desired.
   
   Makes 2 dozen.