One of the most reliable perennial herbs in my garden, tarragon arrives early in Spring, alongside the chives. The tender leaves of tarragon impart a faintly licorice flavor, and you either love it or hate it. We love it, especially with eggs, and these tarragon and roasted red pepper deviled eggs make a perfect light lunch. If you're not sure how you feel about tarragon, use half the amount called for in the recipe, and if tarragon isn't your thing, substitute garden-fresh parsley or basil. Of course, deviled eggs always go first at a party, so add these to your repertoire if you're the person others rely on to bring the deviled eggs.
Tarragon and roasted red pepper deviled eggs
Serves 3; can be multiplied.
3 large eggs
1 tsp chopped fresh tarragon
1/2 tsp Dijon mustard
2 Tbsp mayonnaise
1 tsp chopped roasted red pepper (from a jar is fine)
1/4 tsp paprika
Pinch of kosher salt
Pinch of fresh black pepper
Place the eggs in a saucepan, and cover with cold water by one inch. Bring to a boil over high heat. As soon as the water is at a full rolling boil, cover the pot and remove from heat. Set aside, covered, for 12 minutes.
Drain the hot water from the pot, and run the eggs under cold water until they are cool enough to handle. Peel the eggs. Slice in half lengthwise. Scoop out the egg yolks and place them in a small mixing bowl. With a very sharp paring knife, slice a small bit from the outside bottom of each egg white half, so the eggs will sit flat on a platter.
Into the mixing bowl with the egg yolks, add the remaining ingredients. Stir well to combine into a smooth paste.
Use a spoon or a pastry bag to fill the egg whites with the egg yolk filling.
Serve at room temperature, or cover with plastic wrap and refrigerate for up to 3 hours.
Other recipes that use these pantry ingredients:
Sauteed chicken breasts with tarragon-mustard pan sauce, from Kalyn's Kitchen
Smoky deviled eggs with Greek yogurt, from The Kitchn
Caesar salad deviled eggs, from Smitten Kitchen
Pimento cheese deviled eggs, from Homesick Texan
Chipotle bacon deviled eggs, from Pinch My Salt
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