| Level: | Easy |
| Total: | 31 min |
| Prep: | 15 min |
| Inactive: | 12 min |
| Cook: | 4 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 116 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 279 mg |
| Sodium | 200 mg |
Reviews
Wonderful recipe – can vary the shallots/mayo to taste. FOOD NETWORK – you have a diamond in Claire Robinson. Please give her her show back! Plus she’s genuine. Getting tired of you forcing us to watch the same chefs over and over all day long. I like Bobby Flay but is this the Bobby Flay Network? And way too much Giada – she’s got 3 shows? On both TFN and Cooking Channel. Why not give us 1/2 hour of Claire out of all those hours?
I followed one poster’s suggestion to add mayo, which worked wonderfully — it was too dry without it. I also decided to top each egg with a little prosciutto I crisped up in a pan. It added another layer of flavor that made this recipe out of this world. This really updates those tired old deviled eggs that went out with the ’70’s. Tangy and yummy!
Loved the tarragon but found the recipe a bit dry so I added just tsp of mayo to make it a bit creamier. The family loves it so we will be making it again. Also tried it with Wickles Pickles instead of gerkins and it was just as good.
Did not like the tarragon addition. Made it taste minty. Still love your show Claire.
Perfection. This is the only deviled egg recipe I use anymore.
They are great! I made some for an Easter party and people loved them.
luv it
love these!!! i didnt put any shallot in mine but the dijon, the pickles, and the tarragon are amazing in these. do not skip any of these ingridients. i also garnished mine with paprika instead of tarragon leaves. i have literally made these once or twice every week for the past few months because my family eats these faster than i can make them!
These were perfect, wouldn’t change a thing!
I’ll never make deviled eggs w/o tarragon again. Thank you for posting this simple and delicious recipe. I make deviled eggs every Easter and this year I got more compliments on the tarragon eggs. I substituted chives for the shallot. Chives and tarragon are the first herbs in my garden, so this recipe was a hit and easy to make.