Certain party foods transcend time and place. Indeed, these perfectly balanced deviled eggs, capable of taking you back to a neighborhood cookout or Easter brunch with a single bite, fall into that category. After hard-boiling a dozen eggs, you’ll simply slice each in half, remove the yolks, and mix in some mayo, Dijon mustard, and a few additional “secret” ingredients that’ll take your potluck tray to another level: Mustard seeds add a bit of a bite, while fresh tarragon and Tabasco round out the flavor. Don’t be surprised if more than a few people ask for the recipe; up to you if you’d like to share.
1 dozen eggs
¼ cup mayonnaise
1 tablespoon fresh tarragon, minced
1 tablespoon Dijon mustard
1 teaspoon mustard seeds
dash of Tabasco
Sat fat 2g
How to Make It
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Cover and remove from heat. Set aside for 15 minutes.
Drain the pan and fill with cold water. Peel the eggs when cool enough to handle.
Cut the eggs in half lengthwise and scoop out the yolks. Mix the yolks with the other ingredients. Spoon the mixture into the whites and serve.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.