Easy to make and a terrific go-to snack for the whole family, this banana bread is tasty and incredibly moist.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 deviled eggs |
Ingredients
- 12 eggs
- ⅓ cup mayonnaise
- 3 tablespoons prepared horseradish, or to taste
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons minced garlic
- 2 tablespoons sweet pickle juice
- 2 teaspoons 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, or as needed
Instructions
- 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, and peel.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. 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 tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.
Nutrition Facts
| Calories | 62 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 82 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for Easter and they were DELICIOUS! My family loved the twist on the classic. I used dried tarragon because that’s all I had. I used 2 Tbs of horseradish because I was afraid my family would rebell but easily would use 3 in the future. Also, layering tarragon and green onion in the egg was perfect. They were gone in an instant.
I’ve never made deviled eggs before. But I’ve had them plenty of times. I made it with a third of the horseradish (it was very strong horseradish)and half of the garlic (used fresh garlic). But surprisingly the tarragon kind of cuts the harshness of the horseradish and garlic! It works well and has lots of flavor and you can still taste the zing of the two! I can dig it. I used a hand mixer to the the yolk filling nice and smooth.
Layering the minced green onion and chopped tarragon into the egg white shell really gives you a pop of flavor, particularly the tarragon, that I don’t think you’d have if you just mixed them into the yolk filling. There’s a good balance of spiciness from the horseradish and sweetness from the pickle juice. We love deviled eggs, and this is a good one! Nice recipe Jason Warne,