Tarragon Deviled Eggs
I have been selling tarragon at both Loma Linda and Redlands Saturday Markets and folks always ask for suggestions to cook with it. On Saturday, July 17 I was happy to meet a new customer at the Loma Linda Market named Carol Nielson. Carol bought not one but two tarragon plants and I just had to ask "What are you going to do with those"? She said she really loved the smell and did have a very delicious sounding recipe. Quickly she outlined to ingredients for Tarragon Deviled Eggs and was kind enough to email me the written version. I'm sure these will become a new family favorite for us and I hope all deviled egg fans will find these delicious as well. THANKS, CAROL.
Recipe courtesy Claire Robinson, 2010
Prep Time: 15 min Inactive Prep Time: 12 min Cook Time: 4 min Level: Easy Serves:4 to 6 servings
• 6 large eggs
• Kosher salt and freshly cracked black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallot
• 1 tablespoon finely chopped sweet gherkins, plus 1 teaspoon brine
• 2 teaspoons finely chopped tarragon, plus 12 tarragon leaves, for garnish
Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.
Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid.
Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.