Tarragon Deviled Eggs
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Deviled eggs, a beloved recipe with tarragon, one of those you suggested to me over the weekend. This suggestion was given to me here and also on Facebook. Corina described her recipe to me in more detail and here's what I came up with. Delicious deviled eggs, à la française!
Thank you Corina, and the usual thanks to my grandmother for this wonderful color that the eggs she sends me have.
Ingredients
10 hard-boiled eggs
mayonnaise (from one egg with 1 teaspoon mustard and oil)
30g soft butter (at room temperature)
2 teaspoons mustard
2 sprigs tarragon
1 green onion stalk
2 tablespoons sour cream (optional; for the sauce)
salt, black pepper, chili flakes
Pieces: 12-14
How to prepare tarragon deviled eggs
- Hard-boil the eggs and peel them according to the instructions here.
- Prepare the mayonnaise from one egg following the instructions here. Or you can also use store-bought mayonnaise.
- Cut each egg in half lengthwise and remove the yolk. If you don't have a food processor to make the filling, pass the yolks through a fine sieve like this: place the sieve over a bowl, put the yolks in the sieve and with the back of a spoon or a fork, rub the yolk until it all passes through the sieve; at the end, be sure to clean the underside of the sieve on the exterior, a lot of yolk gets stuck there, don't waste it.
- Put the yolks with 2 tablespoons of mayonnaise (50g), mustard, butter, salt, black pepper, chili (if desired) in a food processor and blend well until you get a smooth paste. If you don't have a food processor, just mix all ingredients manually. Taste the resulting paste and see if it needs more salt or mustard. The cream should be slightly spicy from the mustard and well seasoned with salt, pepper, and chili if you like.
- Add the tarragon leaves and green onion chopped as finely as possible.
- Simple serving, with filling on top: put the filling in a pastry bag and pipe the filling into the cavity left by the yolk. Arrange the eggs on a platter with the filling facing up and optionally dust with a little chili or sweet paprika. In this version, the filling will only be enough for 12-14 egg white halves (choose the nicest whites), the rest you can use in another recipe or chop them into a salad.
The advantage of this method is that you don't need sauce and it looks very nice; the disadvantage is that the filling can dry out if you leave it in the refrigerator for too long, it forms a crust and doesn't look as good the next day. How to solve this problem: keep the whites and filling separately in the refrigerator; the filling in a bag; fill the whites only shortly before serving.
Serving with sauce: mix the remaining mayonnaise with the sour cream and spread a generous layer of this sauce on the platter; fill the whites using a teaspoon and place the eggs with the filling facing down; decorate with a small parsley leaf.
The advantage is that this way the filling doesn't dry out if you keep them like this overnight. Disadvantage: the sauce adds calories that some people don't always want 😊 - Serve at room temperature.
Yolks passed through a sieve
Filling (without herbs)
