Ingredients

• 8 hard-boiled eggs, chilled
• 2 tablespoons Dijon mustard
• 3 tablespoons heavy cream
• 1 shallot, minced
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh chives, plus more for garnish
• 1 tablespoon chopped fresh tarragon
• salt and freshly ground white pepper, to taste
• paprika, optional

Method

Peel eggs and slice in half lengthwise through the center. Remove yolks, put in a small bowl and set whites aside. Using tines of a fork, mash yolks to form a rough paste.

Add mustard, cream, shallot, vinegar, 1 tablespoon chives, tarragon, salt, and pepper. Using a spoon, stir together until smooth and blended.

Set whites on a platter, sliced side up, and fill centers with equal amounts of yolk mixture. For decorative deviled eggs, fit a pastry bag with a star tip, fill bag with yolk mixture and pipe into whites.

Garnish each with a pinch of chives, and if desired, a light sprinkling of paprika. Refrigerate until ready to serve.

Notes

If fresh tarragon isn't available, then I substitute tarragon vinegar for the white wine vinegar. I always use both snipped chives and paprika to dust the platter before serving.

Categories

appetizers, brunch, eggs, prepare ahead, signature