Tarragon Deviled Eggs

eggs.jpgI couldn’t resist creating another recipe for deviled eggs. One cannot have enough, I guess. Anyways, they’re divine.

12 eggs hard boiled and peeled
1/2 cup mayonnaise
1 1/2 Tbsp. Dijon mustard
2 tsp. cider vinegar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. onion powder

tarragon.jpg Sprinklings of minced, dried tarragon leaves
Sprinklings of paprika

Slice the cooked & peeled eggs in half lengthwise and gently scoop out the yolks into a medium-sized bowl. Place the whites in a nice serving dish, or even an 11 x 7 Pyrex dish – that’s what I use. Mash & mix the yolks with a fork, then add all the rest of the ingredients up to the onion powder; mash again with the fork to get as smooth as possible – it won’t be creamy smooth, but that’s okay.

Into each of the empty egg whites, sprinkle just a tad of tarragon. Then, with a small teaspoon, place a blob of the yolks into each egg – do as evenly as you can – you will have just about exactly enough. Then sprinkle a tad of paprika on each egg. Cover with plastic wrap and refrigerate until ready.

Keep an eye on these in the fridge because they’ll “mysteriously” disappear.