I have been testing deviled egg recipes for years and have not been excited about how they turned out taste and texture wise. So, I mentioned to a friend, Roxanne Manning, at our marina if she had a good recipe and she did. These herb stuffed deviled eggs are light and delicious! The herbs, in particular the tarragon, make perfect sense as I already use these in roasted chicken. And that begs the question “which came first the chicken or the egg”? Apparently, legend has it that two birds, that really weren’t chickens, created a chicken egg and then it hatched a chicken. I suspect this discussion will always be a no-win situation on which came first!
Fill a pot two thirds full of water and add a teaspoon of salt. Carefully add the eggs to the cold salted water. Cover and bring to a boil. When boiling, turn off the heat covered and let the eggs sit in hot water for ten minutes. Make an ice bath. In a large bowl, add enough ice that the bowl is half or full. Add water until the water level reaches the top of the ice. After the ten minutes, use a slotted spoon and place the eggs in the ice bath for 5 minutes.
While the eggs cool, mix the mayonnaise, olive oil, mustard, cornichons, chives, parsley, tarragon and salt. Remove eggs from ice bath and peel. Dry off eggs and cut in half. Empty all the egg yolks into the herb mayonnaise mixture. Place the empty egg whites on a plate*. Crush the egg yolks with the back of a fork and stir the whole mayonnaise mixture well. Either with a pastry bag, small ice cream scoop or a large spoon, fill the egg halves generously. Sprinkle with paprika and /or Old Bay spice. Garnish with parsley. Chill deviled eggs in the refrigerator for at least an hour or eat warm. They will last for 3 to 4 days in the refrigerator, but these deviled eggs will probably be gobbled up sooner! Serves 6-8 as an appetizer.
*There are many ways to serve or transport the deviled eggs. You can buy an egg plate at most kitchen stores. On my boat or in a pinch, the other thing I do is put cupcake liners in a cupcake pan. And then I place each of the stuffed eggs in the cups. Since the eggs are in a well, covering the pan with wrap will not press into your egg mayonnaise topping!
Ingredients
Directions
Fill a pot two thirds full of water and add a teaspoon of salt. Carefully add the eggs to the cold salted water. Cover and bring to a boil. When boiling, turn off the heat covered and let the eggs sit in hot water for ten minutes. Make an ice bath. In a large bowl, add enough ice that the bowl is half or full. Add water until the water level reaches the top of the ice. After the ten minutes, use a slotted spoon and place the eggs in the ice bath for 5 minutes.
While the eggs cool, mix the mayonnaise, olive oil, mustard, cornichons, chives, parsley, tarragon and salt. Remove eggs from ice bath and peel. Dry off eggs and cut in half. Empty all the egg yolks into the herb mayonnaise mixture. Place the empty egg whites on a plate*. Crush the egg yolks with the back of a fork and stir the whole mayonnaise mixture well. Either with a pastry bag, small ice cream scoop or a large spoon, fill the egg halves generously. Sprinkle with paprika and /or Old Bay spice. Garnish with parsley. Chill deviled eggs in the refrigerator for at least an hour or eat warm. They will last for 3 to 4 days in the refrigerator, but these deviled eggs will probably be gobbled up sooner! Serves 6-8 as an appetizer.
*There are many ways to serve or transport the deviled eggs. You can buy an egg plate at most kitchen stores. On my boat or in a pinch, the other thing I do is put cupcake liners in a cupcake pan. And then I place each of the stuffed eggs in the cups. Since the eggs are in a well, covering the pan with wrap will not press into your egg mayonnaise topping!