Deviled Eggs with Tarragon and Cornichons



Who doesn’t love deviled eggs? One of my favorite variations of deviled eggs are Eggs Mimosa made with avocado, which is a brilliant combination.  My husband happens to love tarragon and cornichons, so we had to try it.   Zoe did a great job!

Deviled Eggs with Tarragon and Cornichons

12 hard-boiled eggs
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
2 tsp minced shallots, plus more for garnish
2 Tbs finely diced cornichons, plus more for garnish
1 Tbs minced fresh tarragon, plus more for garnish

Carefully peel the eggs and cut them in half lengthwise. Remove the yolks to a medium work bowl, arranging the egg whites cut-side up on a plate.

Use a fork to mash the yolks as smooth as possible, then add the mayonnaise, mustard, vinegar, salt, 2 teaspoons shallots, 2 tablespoons cornichons and 1 tablespoon tarragon, and beat together until smooth. Taste and adjust seasoning.

Use a pastry bag or two small spoons to fill the cavity in each egg white with an equal amount of the yolk mixture. If necessary, smooth the tops with your fingers to create a dome and to spread the filling to fill the cavity.

Sprinkle the tops of the eggs with the remaining shallots, cornichons and tarragon and press lightly with your fingertips so they’ll adhere. Transfer to a serving plate.


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