This easy recipe for deviled eggs with tarragon and shallots takes everyone’s favorite Easter appetizer and gives them a lovely herb flavor! They also make a perfect light supper with a glass of crisp white wine.
Well, the Easter Bunny is almost here, and you know what that means. Yes yes, there are chocolate bunnies, and jelly beans, and we all need to switch our closets from the winter clothes to the summer clothes, but that’s not the most exciting part. The most exciting part is that there are hard-boiled eggs everywhere you turn. Which means…deviled eggs!!!
Now, the garden variety deviled egg is just fine with me, and I can eat an unmentionable number of them at a clip. But as you know, I can never leave well enough alone, and so I am always looking for ways to fancy up my deviled eggs. For one thing, it’s totally possible to put bacon in them, and click here for that recipe.
This easy recipe for deviled eggs with tarragon and shallots takes everyone's favorite Easter appetizer and gives them a lovely herb flavor! They also make a perfect light supper with a glass of crisp white wine.It’s also possible to make them in cute little shapes, which is a recipe I learned from my little sis, and click here for THAT one.
But in this case, I decided to mix them up with some sweet tarragon and some chopped shallots, AND to change up the shape by cutting the top off, carefully scooping out the yolk and then refilling it as an upright egg (as in the picture above). This also lets me break out the alarming number of egg holders that I have in my cabinet. Double win!
Of course, you can also make them the regular old way. I love this particular deviled egg recipe so much that I did both.
There’s no such thing as too much deviled egg, after all. Grind a little fresh pepper in there and you are in deviled egg heaven. (Which now that I read that sentence back seems like a contradiction in terms, but when it comes to deviled eggs, who cares?)
This easy recipe for deviled eggs with tarragon and shallots takes everyone’s favorite Easter appetizer and gives them a lovely herb flavor!
- Twelve hard boiled eggs
- 6 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh tarragon
- 1 small shallot, peeled and chopped very fine
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Cut eggs in half lengthwise, or cut the top third off the top. Scoop out the yolks and mash with a fork.
- Add all remaining ingredients to the mashed yolks and mix well. Spoon yolk mixture into egg whites. (You can also scoop the mixture into a large ziploc bag, snip off the bottom corner and squeeze the mixture into the egg whites, similar to using a pastry bag. I find this to be a lot less messy.)
- Garnish with more ground pepper and tarragon sprigs if you like, and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!