For the best flavor, use high-quality mayonnaise and fresh tarragon. Adjust the amount of horseradish to your preference for spice. If you don't have a piping bag, you can use a spoon to fill the egg whites, although piping will result in a cleaner presentation. These deviled eggs can be made a day ahead of time. Just be sure to store them covered in the refrigerator.
Tarragon and Spice Deviled Eggs
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING24 People
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VIEWS12
Elevate your deviled egg game with this sophisticated twist! The bright, herbaceous notes of tarragon dance with a subtle kick of horseradish, creating a creamy, flavorful filling that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol94 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium82 mg
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Sugar0 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Gently place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then immediately remove from heat. Cover the pot and let the eggs stand in the hot water for precisely 15 minutes. (15 minutes)
02
Step
5 mins
Carefully transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs with care.
03
Step
3 mins
Halve each egg lengthwise. Gently scoop out the yolks and place them in a medium mixing bowl. Mash the yolks with a fork until smooth.
04
Step
5 mins
Add the mayonnaise, horseradish, Dijon mustard, garlic, sweet pickle juice, and cider vinegar to the mashed yolks. Stir until the mixture is completely smooth and creamy. Season generously with salt and freshly ground black pepper to taste.
05
Step
2 mins
Transfer the yolk filling to a resealable plastic bag. Snip off a small corner of the bag to create a makeshift piping bag.
06
Step
3 mins
Arrange the egg white halves cut-side up on a serving platter. Evenly distribute the minced green onion and chopped tarragon over the cavities of the egg whites.
07
Step
7 mins
Pipe the yolk filling into the egg white halves, filling each one generously. Lightly sprinkle the deviled eggs with paprika and garnish each with a fresh tarragon leaf.
08
Step
30 mins
Cover the deviled eggs with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before serving. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Rebekah Satterfield
Jul 2, 2025These were amazing! The tarragon really sets them apart from traditional deviled eggs.
Adelia Oberbrunner
Jun 23, 2025So easy to make and so delicious! I brought them to a potluck and they were gone in minutes.
Jammie Okeefe
Jun 23, 2025I added a little bit of smoked paprika and it took them to the next level! Thanks for the recipe!
Brandt Jones
Jun 22, 2025I've never liked deviled eggs until I tried these. The tarragon is a game-changer!
Marcelle Wunsch
Jun 18, 2025I made these for Easter and they were a huge hit! Everyone loved the flavor combination.
Lane Stoltenberg
Jun 14, 2025These were so good that even my picky kids enjoyed them!
Kattie Krajcik
Jun 14, 2025I followed the recipe exactly and they turned out perfect. Highly recommend!
Coleman Prosacco
Jun 14, 2025This is my go-to deviled egg recipe now. So much more interesting than the basic version.
Belle Auer
Jun 10, 2025The horseradish gives it a nice little kick. I'll definitely be making these again.
Andy Reinger
May 29, 2025The pickle juice adds a subtle sweetness that balances the other flavors perfectly.