Deviled Eggs
Makes:20 deviled eggs
CostInexpensive
Total Timeunder 30 minutes
OccasionBuffet, Cocktail Party
Recipe Coursehors d'oeuvre
Dietary Considerationgluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Mealdinner, snack
Taste and Texturecreamy, savory
Ingredients
- 1 dozen eggs
- ¼ cup homemade Mayonnaise or Hellman's
- 1 tablespoon Creole mustard
- ½ teaspoon finely minced fresh tarragon
- 1 tablespoon butter, softened
- Salt and freshly milled pepper
- Pastry bag fitted with star tube
Instructions
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Place the eggs in a large pot of cold water. Bring to a boil and cook for 12 minutes. Set in the sink under cold running water. Crack the shells while the water is still cooling the eggs. When cool, remove the shells.
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Cut the eggs lengthwise in half. Remove the yolks to a separate bowl and discard 4 cooked whites.
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Mix the yolks with the remaining ingredients. When ready to serve, fill a pastry bag with the yolk mixture and pipe it into the egg whites. Set on a platter and serve.
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