December 7, 2008

Tarragon Deviled Eggs

6 hard-cooked eggs, peeled
2 T. chopped shallots or green onions
2 T. chopped fresh tarragon
1/4 C. mayonnaise
1/4 C. sour cream
1 to 2 T. Dijon mustard
1/4 t. garlic powder
Dash of hot red pepper sauce, optional
Salt and black pepper to taste
Paprika, optional

Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves. Add the shallots and tarragon to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, garlic powder, hot red pepper sauce, salt and black pepper. Mix until slightly smooth. Fill the egg whites with the yolk mixture.

If desired, sprinkle the tops with paprika.

Makes 12 deviled eggs.

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