William Meppem
Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 12

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.

How to Make It

Step 1

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.

Step 2

Drain the pan and fill with cold water. Peel the eggs when cool enough to handle.

Step 3

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.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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