Deviled Eggs with Tarragon and Shallots

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Cuisine: American


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


  1. Cut eggs in half lengthwise, or cut the top third off the top. Scoop out the yolks and mash with a fork.
  2. 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.)
  3. Garnish with more ground pepper and tarragon sprigs if you like, and serve!