web analytics

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.

Deviled Eggs
Last year I tried French Tarragon for the first time, and became completely addicted to the flavor of this somewhat assertive herb. The idea for using tarragon with mustard to make tarragon-flavored deviled eggs was something that popped into my head recently after I wrote a piece about cooking with tarragon for BlogHer.com. 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!

I shared a lot of information about tarragon when I wrote about Tarragon Mustard Chicken and Chicken Salad with Tarragon and Peas, so if you’re not familiar with this herb, you can read there about the types of tarragon. I find French Tarragon is very easy to grow from a plant purchased at the garden center, and you can freeze fresh tarragon too, so you can get that tarragon flavor all winter! 

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. (Who knows why didn’t I notice there was a tarragon leaf on the edge when I was taking the photos.)

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 very nice.

I like to put the yolk mixture into a stury 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.

Tarragon-Mustard Deviled Eggs
(Makes 12 egg halves, recipe created by Kalyn)

6-8 eggs (I like the eggs generously filled, so I usually boil one or two extra for extra yolks)
1 tsp. finely chopped fresh tarragon, plus a bit more for garnish
1 tsp. white wine vinegar
3 T mayo (can use low-fat mayo)
2 tsp. Dijon mustard


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.)

Click Here for Printer Friendly Recipe

South Beach Diet / Low-Carb Diet Suggestions:

Eggs are a very low-carb food, and this would be a great appetizer, lunch dish, or snack for any phase of the South Beach Diet and most other low-carb eating plans.

Find More Recipes Like This One:

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 to see all the good recipes I’m sharing there.

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

The Tarragon Obsession Continues:
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

Chicken Salad with Fresh Tarragon and Peas

Roasted Mushrooms with Tarragon Vinaigrette

Grilled Chicken with Tarragon-Mustard Marinade

Sauteed Chicken Breasts with Warm Tomato-Tarragon Salsa

Also Check Out:
Cooking with Fresh Herbs: Tarragon at BlogHer (lots of tarragon recipes from other blogs)

Want More Deviled Eggs?
I shared My Favorite Recipes for Deviled Eggs (and 200+ creative deviled egg recipes from other bloggers).

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

26 comments on “Tarragon-Mustard Deviled Eggs”

  1. what a sunny, delicious entry for CLICK!! thank you. tarragon with mustard sounds awesome.

  2. 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.

  3. 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.

  4. YUM! I’ve been really into tarragon lately.

  5. 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.

  6. 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!

  7. 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.

  8. YUM! I’m a great fan of deviled eggs. I’ll bet these taste devilishly good!

  9. tarragon and mustard is truly a match made in heaven!!i can already imagine its beautiful taste!! i love the term deviled eggs 🙂

  10. 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. 😉


  11. 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!

  12. 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

  13. Ooooh, these look wonderful. I’m not a tarragon fan at all but I’ll be trying this out with another herb. Yum.

  14. You really do have a way with eggs! Another must try.

  15. 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.

  16. 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 🙂

  17. Wow! That’s a great post. Can I take the bag of egg filling and just squeeze it directly into my mouth???

  18. Y, how fun. It is such a classic combination isn’t it?

    Sher, works for me! Go for it.

  19. I just love that photo, Kalyn! Thanks for the entry!

  20. 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!

  21. Beautiful eggs Kalyn!

  22. Lovely yellow food.

  23. Perfectly beautiful deviled eggs

  24. 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 🙂

  25. 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!

  26. I found you on a Gather page and am so pleased that I did. What a great blog site. I’m bookmarking it.

    I also posted a link to it at


    It’s in the Fix This Tonight module. I hope it okay that I did it. I think tarragon is one of the spices I haven’t highlighted in my healing food and spices web site. I’ll have to check it out.

    Thanks, thanks, thanks,

    Mary Mc

Leave a comment »