Chive-Tarragon Deviled Eggs

By toobze

Elizabeth H. Howard, New Orleans, Louisiana, Southern Living

APRIL 2005

Ingredients

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

Preparation

Step 1

Place eggs in a single layer in a saucepan; add water to a depth of 3 inches.
Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill the pan with cold water and ice.
Cover the pot, and shake so the eggs crack all over.
Peel under cold running water, starting at the large end.

Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.