TARRAGON & SPICE DEVILED EGGS

TARRAGON & SPICE DEVILED EGGS image

Yield 24

Number Of Ingredients 11

12 Large Eggs
1/3 cup Mayonnaise
1 1/2 tablespoons Dijon Mustard
3 tablespoons (or more) prepared Horseradish
2 teaspoons Apple-Cider Vinegar
2 tablespoons minced Garlic
4 teaspoons chopped fresh Tarragon
2 teaspoons Scallion (white part only), minced
2 tablespoons Sweet Pickle juice from jar of sweet pickles
Salt and Pepper, to taste
Paprika, to taste

Steps:

1. In a large saucepan, combine the eggs and enough cold water to cover. Bring to a full boil. When the water reaches a boil, remove the pan from the heat and let the eggs stand, covered, for 15 minutes. Drain the eggs, leaving them in the pan. Add enough cold water to the pan to cover the eggs. Let stand until the eggs are cool enough to handle. 2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a bowl and mash well with a fork. Stir in the ingredients above (except Paprika, Scallion & Tarragon) until smooth. Spoon the filling into a zip-top plastic bag and snip one corner of the bag. 3. Arrange the egg whites cut-side-up on a large serving plate. Distribute the minced scallion and tarragon over the cavities. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika and garnish with whole tarragon leaves. Cover with plastic wrap and refrigerate until ready to serve.