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I’ve fallen hard for the distinctive flavor of French Tarragon, and these Tarragon-Mustard Deviled Eggs are a wonderful way to use it.
PIN Tarragon-Mustard Deviled Eggs to try them later!
Last year I tried French Tarragon for the first time, and became completely addicted to the flavor of this somewhat assertive herb. The idea for using tarragon with mustard to make Tarragon-Mustard Deviled Eggs was something that popped into my head recently. It was a complete experiment, which I’m happy to report turned out well. In fact, the first time I made this I didn’t especially like the photos, so I just gobbled up those eggs and made another batch a few days later to photograph again!
I shared a lot of information about tarragon when I wrote about Chicken with Tarragon Mustard Sauce and Tarragon Chicken Salad, so if you’re not familiar with this herb, you can read there about the types of tarragon. I find French Tarragon is very easy to grow from a plant purchased at the garden center, and anyone who likes fresh basil is probably going to like this flavor! And if you make the Tarragon-Mustard Deviled Eggs and decide you really like tarragon like I do, check out my tips for Cooking with Fresh Tarragon!
What ingredients do you need for this recipe:
- finely chopped fresh tarragon, plus a bit more for garnish
- white wine vinegar
- mayo (see notes)
- Dijon mustard (affiliate link)
How to make this recipe:
(Scroll down for complete recipe with nutritional information)
- While your perfect hard-boiled eggs are cooling, mash or blend together the minced tarragon, white wine vinegar, mayo, and Dijon mustard. I used a mortar and pestle to mash up the tarragon and vinegar, and then mixed in the other ingredients.
- When eggs have cooled, peel them and cut in half lengthwise. Remove yolks and mash them finely with a fork.
- Mix the tarragon/mustard/mayo mixture with the egg yolks, and combine well. There will be some small flecks of green in this mixture, which I thought looked nice.
- I like to put the yolk mixture into a sturdy plastic bag, and then cut off the tip to make a piping bag. Then you can squeeze out the yolk mixture into the egg whites. Easier and less messy!
- Here’s my best attempt at filling an egg with one hand while taking a photo with the other hand, but I think you can get the idea. Even when you’re taking pictures at the same time, this is a really easy way to fill deviled eggs.
- Garnish eggs with some chopped tarragon and serve!
The Tarragon Obsession Continues:
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce
Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette
Grilled Chicken with Tarragon-Mustard Marinade
Green Goddess Salad Dressing
Tarragon Shrimp Salad
Want More Deviled Eggs?
My Favorite Recipes for Deviled Eggs (and 200+ creative deviled egg recipes from other bloggers)
- 8 eggs (see notes)
- 1 tsp. finely chopped fresh tarragon, plus a bit more for garnish
- 1 tsp. white wine vinegar
- 3 T mayo (see notes)
- 2 tsp. Dijon mustard
- Follow instructions to make perfect hard-boiled eggs.
- While eggs are cooling, mash or blend together the tarragon and vinegar. (I used a mortar and pestle, but you could do this in a flat bowl with a heavy glass.)
- Mix in mayo and Dijon mustard, and let this mixture sit while the eggs are cooling.
- When eggs are cooled, carefully cut in half lengthwise and remove yolks to a bowl. (I always ruin a few, which is another reason I like to make extra.)
- Mash yolks well with a fork, then mix in tarragon/mustard/mayo mixture.
- You can fill the eggs with a spoon, but I like to put this mixture in a small plastic bag, cut off one corner, and squeeze the yolk mixture into the egg white halves as shown above.
- Garnish finished eggs with additional chopped fresh tarragon if desired. (If you’re not sure how much your guests like the taste of fresh tarragon, you might want to skip this.)
I like the eggs generously filled, so I usually boil one or two extra for extra yolks, but this recipe is intended to make 12 deviled egg halves, with two halves being considered a serving. Use regular or light mayo, whichever you prefer.
Recipe created by Kalyn.
Amount Per Serving:
Calories: 144Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 251mgSodium: 184mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs are a very low-carb food, and Tarragon-Mustard Deviled Eggs would be a great appetizer, lunch dish, or snack for any phase of the original South Beach Diet and other low-carb eating plans.
Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes for deviled eggs. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008, and since then my obsession with French Tarragon has continued to grow! The recipe was last updated in 2021.
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