Recipe: Tarragon and Spice Deviled Eggs
1/3 cup mayonnaise
3 tablespoons prepared horseradish
1 1/2 tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons sweet pickle juice
2 teaspoons apple cider vinegar
salt and ground black pepper to taste
4 teaspoons chopped fresh tarragon
2 teaspoons minced green onion (white part only)
1 pinch paprika
24 fresh tarragon leaves
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat and let
eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water
Cut each egg in half lengthwise. Remove yolks and place in a bowl; mash with a fork. Stir
mayonnaise, horseradish, Dijon mustard, garlic, pickle juice and vinegar into egg yolks until smooth.
Spoon the yolk filling into a resealable plastic bag. Snip off one corner of the bag.
Place egg whites cut side up on a serving platter. Distribute minced green onion and chopped
tarragon over the cavities. Pipe yolk filling into egg white halves, sprinkle with paprika and
garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap and refrigerate until
ready to serve.