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Dijon and Tarragon Deviled Eggs

A small swap — Dijon instead of yellow mustard — makes these feel a little more grown-up without being fussy. The tarragon adds a subtle herby note that people can't quite place but love. Great for a bridal shower or holiday spread.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 12 large eggs hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon fresh tarragon finely chopped
  • fresh tarragon leaves for garnish

Method
 

  1. Halve the eggs lengthwise and transfer yolks to a bowl.
  2. Mash yolks until smooth, then mix in mayonnaise, Dijon, vinegar, sugar, and salt.
  3. Fold in the chopped tarragon and taste for seasoning.
  4. Pipe or spoon the filling into egg white halves.
  5. Top each with a small tarragon leaf and serve chilled.