Tarragon-Mustard Deviled Eggs
I’ve fallen hard for the distinctive flavor of French Tarragon, and these Tarragon-Mustard Deviled Eggs are a wonderful way to use it. And if you’re even slightly a fan of tarragon I bet you’ll like the deviled eggs with tarragon!
PIN Tarragon-Mustard Deviled Eggs to try them later!
Last year I tried French Tarragon for the first time, and became completely addicted to the flavor of this somewhat assertive herb. And then the idea for using tarragon with mustard to make Tarragon-Mustard Deviled Eggs was something that popped into my head recently.
It was a complete experiment, which I’m happy to report turned out well. In fact, the first time I made this I didn’t especially like the photos, so I just gobbled up those eggs and made another batch a few days later to photograph again!
What ingredients do you need for this recipe:
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- eggs
- finely chopped fresh tarragon, plus a bit more for garnish
- White Wine Vinegar (affiliate link)
- mayo (see notes)
- Dijon mustard (affiliate link)
Don’t overdo it on the Tarragon for the deviled eggs with Tarragon!
This recipe only calls for one teaspoon of finely chopped tarragon, and you might be tempted to use more. But fresh tarragon has a very assertive flavor. If you really want to add more, I strongly recommend you first mix in the recommended amount and taste it before adding more tarragon.
Some Recipes I enjoyed on my journey into cooking with Tarragon:
Grilled Tarragon Mustard Chicken and Tarragon Chicken Salad were some early recipes I loved with this interesting but slightly assertive herb, so if you’re not familiar with this herb you might want to try one of those recipes.
Tips for Cooking with Fresh Tarragon:
I find French Tarragon is very easy to grow from a plant purchased at the garden center, and anyone who likes fresh basil is probably going to like this flavor! If you try French Tarragon and decide you really like tarragon like I do, check out my tips for Cooking with Fresh Tarragon!
How to make Tarragon-Mustard Deviled Eggs:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- While your perfect hard-boiled eggs are cooling, mash or blend together the minced tarragon, white wine vinegar, mayo, and Dijon mustard. I used a mortar and pestle to mash up the tarragon and vinegar, and then mixed in the other ingredients.
- When eggs have cooled, peel them and cut in half lengthwise. Remove yolks and mash them finely with a fork.
- Mix the tarragon/mustard/mayo mixture with the egg yolks, and combine well. There will be some small flecks of green in this mixture, which I thought looked nice.
- I like to put the yolk mixture into a sturdy plastic bag, and then cut off the tip to make a piping bag. Then you can squeeze out the yolk mixture into the egg whites. Easier and less messy!
- Here’s my best attempt at filling an egg with one hand while taking a photo with the other hand, but I think you can get the idea. Even when you’re taking pictures at the same time, this is a really easy way to fill deviled eggs.
- Garnish eggs with some chopped tarragon and serve!
The Tarragon Obsession Continues:
- Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette
- Green Goddess Dressing
- Tarragon Shrimp Salad
Want More Deviled Eggs Recipes?
Check out My Favorite Recipes for Deviled Eggs plus lots more creative ideas for deviled eggs from other bloggers.
Tarragon-Mustard Deviled Eggs
I’ve fallen hard for the distinctive flavor of French Tarragon, and these Tarragon-Mustard Deviled Eggs are a wonderful way to use it.
Ingredients
- 8 eggs (see notes)
- 1 tsp. finely chopped fresh tarragon, plus a bit more for garnish
- 1 tsp. white wine vinegar
- 3 T mayo (see notes)
- 2 tsp. Dijon mustard
Instructions
- Follow instructions to make perfect hard-boiled eggs.
- While eggs are cooling, mash or blend together the tarragon and vinegar. (I used a mortar and pestle, but you could do this in a flat bowl with a heavy glass.)
- Mix in mayo and Dijon mustard, and let this mixture sit while the eggs are cooling.
- When eggs are cooled, carefully cut in half lengthwise and remove yolks to a bowl. (I always ruin a few, which is another reason I like to make extra.)
- Mash yolks well with a fork, then mix in tarragon/mustard/mayo mixture.
- You can fill the eggs with a spoon, but I like to put this mixture in a small plastic bag, cut off one corner, and squeeze the yolk mixture into the egg white halves as shown above.
- Garnish finished eggs with additional chopped fresh tarragon if desired. (If you’re not sure how much your guests like the taste of fresh tarragon, you might want to skip this.)
Notes
I like the eggs generously filled, so I usually boil one or two extra for extra yolks, but this recipe is intended to make 12 deviled egg halves, with two halves being considered a serving. Use regular or light mayo, whichever you prefer. Recipe created by Kalyn.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 144Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 251mgSodium 184mgCarbohydrates 1gFiber 0gSugar 0gProtein 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs are a very low-carb food, and Tarragon-Mustard Deviled Eggs would be a great appetizer, lunch dish, or snack for any low-carb or Keto diet plan, as well as any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes for deviled eggs. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for deviled eggs flavored with Tarragon was first posted in 2008, and since then my obsession with French Tarragon has continued to grow! The recipe was last updated in 2024.
28 Comments on “Tarragon-Mustard Deviled Eggs”
Kalyn,Â
I discovered this recipe about 10 years ago, and to this day it is the only way I will make deviled eggs! It is my absolute favorite! My sister-in-law too =) Â Thank you for this!Â
How fun, so glad you are enjoying it! I’m a huge tarragon fan as well!
I found you on a Gather page and am so pleased that I did. What a great blog site. I’m bookmarking it.
Thanks for the nice comments about the eggs everyone. James, so glad you liked them, and your idea of putting some sea salt in with the herbs is brilliant!
Oh, my, these are wonderful! I made a batch today!
The only adjustment I did was a bit of salt – I generally like to add a pinch of course sea salt to my mortar when grinding herbs if it’s appropriate to the recipe – the course salt helps cut the herbs up nicely.
And boy were they good! I brought a tray out to my neighbors for our Independence Day party, and they lasted all of 10 seconds! Good thing I held a few back for myself 🙂
Great recipe – thanks for posting it 🙂
Perfectly beautiful deviled eggs
Lovely yellow food.
Beautiful eggs Kalyn!
Oooh that sounds good! I might have to add these to my menu for the dinner party I’m planning over 4th of July weekend – along with Michel Richard’s thyme glazed ribs and a salad with watermelon. After our conversation at lunch the other day, I’m scouting for frozen custard recipes on the internet right now!
I just love that photo, Kalyn! Thanks for the entry!
Y, how fun. It is such a classic combination isn’t it?
Sher, works for me! Go for it.
Wow! That’s a great post. Can I take the bag of egg filling and just squeeze it directly into my mouth???
This is a bit of a lovely blast from the past for me, as I used to make these types of eggs all the time, during my early forays in the kitchen 🙂
I’m so happy people are liking the idea of this. I loved these eggs.
Sharona, there are several types of tarragon, but usually if it just says “taragon” that will be French tarragon.
You really do have a way with eggs! Another must try.
Ooooh, these look wonderful. I’m not a tarragon fan at all but I’ll be trying this out with another herb. Yum.
Your deviled eggs look great. Is there a difference between Tarragon and French Tarragon? HMM ~ if so I should try it because I do like to use tarragon.
Sharona May
Once again this year my Russian tarragon is thriving and my French struggling….another cool start to summer for us.
Loved your deviled eggs – and love the photo!
As usual, your eggs look delicious! I never had tarragon before until I made a dish for the first time that included tarragon for WHB. 😉
Paz
tarragon and mustard is truly a match made in heaven!!i can already imagine its beautiful taste!! i love the term deviled eggs 🙂
YUM! I’m a great fan of deviled eggs. I’ll bet these taste devilishly good!
I love deviled eggs!! Seems that I only think of them during the holidays and picnics. Now I have an excuse to make some just to make some, thanks.
My neighbour just gave me a bunch of tarragon and I was wondering what to do with it. Sounds like mustard and tarragon is a winning combo!
My younger (teenage) son loves deviled eggs so much so he’s been known to make them himself when I’m not in the mood.
I love the taste of tarragon so we’ll try this version soon.
YUM! I’ve been really into tarragon lately.
It is amazing how excited people get at devilled eggs. When I put them out at a party – they go in a hurry.
I think that you have to reseed tarragon once in a while as it does not grow back like parsley.
Yummy looking eggy-weggys. Please mail me one.
I’ve never met a deviled egg I didn’t love! To make them look pretty, I usually use a star tip, either on a pastry bag or in a plastic bag like the one you’re using.
what a sunny, delicious entry for CLICK!! thank you. tarragon with mustard sounds awesome.