TARRAGON DEVILED EGGS

By akselden

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Ingredients

6 eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh tarragon
salt and pepper to taste
flat-leaf parsley for garnish

Details

Preparation

Step 1

Hard-boil the eggs, and cool under running water when done. Peel. Cut in half crosswise or lengthwise as desired. Remove yolks and place in mixing bowl with mayonnaise, mustard and seasonings.
Mash thoroughly with fork to combine.
Place in piping bag and pipe into white
halves. Garnish each with a piece of parsley. Cover and refrigerate until ready to serve.