This easy recipe for deviled eggs with tarragon and shallots takes everyone’s favorite Easter appetizer and gives them a lovely herb flavor!
- 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, or you can use 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!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!