The Best Deviled Eggs

Ericka Roy


I have never cooked anything with Tarragon...but I must was a very nice touch with these!! I'll definately use this spice again! Also, I also put a bit more mayo in this recipe so that it's creamy and not too dry.

I made these for friends and they went fast!!! They loved the "Bacon & Eggs" LOL

★★★★★ 3 votes
1 Hr


dozen hard boiled eggs, peeled
3 Tbsp
1 Tbsp
lemon juice
3 Tbsp
fresh chives, chopped
slices bacon, cooked and finely chopped
2 tsp
dried tarragon
1/2 tsp
dried mustard
salt & pepper to taste


1Slice each egg in half, scoop out yolks into bowl. Arrange whites on serving tray, hole facing up.
2In separete bowl, mash yolks and add remaining ingredients, then stir well to combine.
3use pastry bag with a bottom corner snipped off or just a regular spoon and put mixture into each egg white hole.
4* make peeling egg shells easier, add a splash of vinegar to your boiling water. *

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy