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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Deviled Eggs are way easier than they look. This version isn't spicy at all, but the balance of flavors is near perfect. I am going to be addicted to these all summer long. Ingredients:
12 large eggs |
1 1/2 t. mayonnaise |
1 1/2 t. maille, whole-grain, or dijon mustard |
2 tsps. dried tarragon |
2 small stalks of celery, chopped finely |
a pinch of salt and a few grinds of black pepper |
Directions:
1. Hard boil the eggs first. The key to perfect hard boiled eggs is to bring the water to a boil with the eggs already in the pot, completely covered with the water. Once the water is boiling, remove the pot from the heat and let it sit, lid on, for 10 minutes. Then either run the eggs under cool water so they are easier to handle, or let them sit in the refrigerator for 30 minutes.
2. When the eggs have cooled, slice them evenly in half, lengthwise, and carefully scoop the yolks out into a bowl. This can be a little tricky if the yolks are close to the sides of the eggs, but don't stress out about it too much.
3. Mash the yolks up with everything else in the bowl. A fork is really your best instrument for this task. Just make sure everything is really well mixed together. If you're feeling adventurous, you might want to add some capers, too.
4. Now you have to get the yolk mixture back into the egg halves. Some kind of pastry piping bag or a zip lock bag with a corner cut off would probably work well but I just used my fingers and a spoon. A little less than a tablespoon of egg mixture per egg half should fill them up nicely.
5. You can garnish them with a little bit of celery or capers, if you're feeling fancy. refrigerate them for at least another 30 minutes, but closer to an hour or two. Then put on your apron and pearls, and serve these up like the little housewife you know you are.
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