Classic Deviled Eggs with Tarragon and Green Onion – Two Serving Styles

A versatile deviled eggs recipe featuring creamy mayonnaise mixed with butter, mustard, tarragon, and green onion. Enjoy them simply piped on egg whites or elegantly served with a tangy sour cream sauce. Perfect for gatherings or everyday indulgence.

🕒 Prep Time: 20 minutes

🍽️ Yield: 12-14 deviled egg halves

🥄 Ingredients

10 hard-boiled eggs (peeled)
Mayonnaise (made from 1 egg, 1 tsp mustard, and oil) or store-bought
30 g softened butter (room temperature)
2 teaspoons mustard
2 sprigs fresh tarragon (leaves finely chopped)
1 green onion (finely chopped)
2 tablespoons sour cream (optional, for sauce)
Salt, freshly ground black pepper
Chili flakes (optional)

👩‍🍳 Instructions

Prepare hard-boiled eggs: Follow a reliable method to boil eggs until hard-cooked, then peel.
Make mayonnaise: Prepare mayonnaise from scratch or use a good-quality store-bought version.
Prepare filling: Slice eggs lengthwise and carefully remove yolks. For an ultra-smooth filling, push yolks through a fine sieve into a bowl by pressing with the back of a spoon or fork.
Mix filling ingredients: In a blender or food processor, combine the sieved yolks, 2 tablespoons (approx. 50 g) mayonnaise, mustard, softened butter, salt, pepper, and chili flakes if desired. Blend until creamy and smooth. Adjust seasoning to taste, ensuring a balance of slight tang and gentle heat.
Add herbs: Stir in finely chopped tarragon and green onion.
Serving style 1 – Simple piping: Fill a piping bag and pipe the filling into the egg white halves arranged on a serving plate. Optionally, dust with chili or sweet paprika. This looks elegant but note the filling may dry out if refrigerated for long periods. Tip: Store egg whites and filling separately and assemble just before serving to keep filling fresh.
Serving style 2 – With sour cream sauce: Mix the remaining mayonnaise with sour cream and spread a generous layer on the serving plate. Spoon filling into egg whites, place them cut side down onto the sauce, and garnish with fresh parsley leaves. This prevents the filling from drying out but adds calories from the sauce.

💡 Tips

For easier peeling, use eggs that have been refrigerated for a few days.
Sieving the yolks ensures a silky smooth filling without lumps.
Adjust chili and mustard levels according to your spice preference.
Prepare filling in advance but pipe or assemble eggs close to serving time for best texture.

🎉 Perfect For

Elegant appetizers for parties and holidays
Family gatherings and potlucks
Easy yet impressive finger food

📝 Final Thoughts

This deviled eggs recipe balances creamy richness with fresh herbaceous notes from tarragon and green onion. The dual serving options let you choose between classic piping or a saucy presentation to suit your occasion.