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Recipe for tarragon and roasted red pepper deviled eggs {vegetarian, gluten-free}

Tarragon and roasted red pepper deviled eggs. Light lunch or appetizer.

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.

Tarragon and roasted red pepper deviled eggs

From the pantry, you'll need: eggs, tarragon, Dijon mustard, mayonnaise, roasted red peppers, paprika, kosher salt, fresh black pepper.

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.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Lemon caper deviled eggs
Sriracha avocado deviled eggs
Deviled eggs
Shrimp with tarragon and yogurt sauce
Cod cakes with red pepper, tarragon and yogurt remoulade

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

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


I'm crazy about tarragon so I know I would love these eggs!

I was at a party last week, and never even got my hands on the deviled eggs because they were gone so fast. In my family, we always make a double batch! I will plan to pick some tarragon the next time I'm at the farm!

Gorgeous photo! I love deviled eggs but never make them. Though if I ever do, I've got the Polish pottery egg plate to put them on . . .

Kalyn, ever since I started growing tarragon in my own garden, I've been falling in love with it more and more.

TW, deviled eggs always go first, don't they?

Kirsten, you have the plate? I'm jealous!

I LOVE deviled eggs and these look good but I am on a "fresh dill kick" right now and just made an egg salad sandwich with fresh dill and finely diced red onion! next will have to be a "tarragon kick!"

Carol, you could definitely make these with fresh dill if you have some in your garden.

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