Description
No holiday meal is complete without deviled eggs. These are a great twist on the classic.
Ingredients
- 12 eggs
- ⅓ cup mayonnaise
- 3 tablespoons prepared horseradish, or to taste
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons minced garlic
- 2 tablespoons sweet pickle juice
- 2 teaspoons cider vinegar
- salt and ground black pepper to taste
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons minced green onion (white part only)
- 1 pinch paprika
- 24 fresh tarragon leaves, or as needed
Instructions
- Place eggs in a saucepan; cover with water. Bring to a boil
- remove from heat
- and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
- cool under cold running water
- and peel.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise
- horseradish
- Dijon mustard
- garlic
- pickle juice
- and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
- Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves
- sprinkle with paprika
- and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 24