Tarragon-Carrot Deviled Eggs
makes 12
What foods are classically paired with tarragon? Eggs. Carrots. So I thought I'd take the kinda-retro Deviled Egg and give it a twist!
This was the featured recipe for the Root Source Challenge: Tarragon. Read more about these deviled eggs on eating club vancouver.
6 eggs
1/2 medium carrot, peeled and coarsely diced
2 tablespoons mayonnaise
1 to 2 tablespoons finely chopped tarragon
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
prep: 20 minutes
total: 45 minutes
pot
masher
piping bag (or plastic bag with a corner cut off)
1. Place the 6 eggs in a pot with enough cold water to cover them. Turn heat on to medium. When the water starts simmering, start timing. When your timer hits 6 minutes, turn off heat. Let sit in the water for 1 minute. Then remove and plunge the eggs into cold water to stop the cooking. (You can put the carrot pieces in with the eggs. When the eggs are done, remove them from the water and continue cooking the carrots.)
2. When cool, peel eggs. Cut each lengthwise and take out the yolks. Reserve the egg white "cups."
3. Finish boiling or steam carrot until very tender. Mash or purée until smooth.
4. Combine mashed carrots, egg yolks and all other ingredients. Mix until smooth. Add salt and pepper to taste.
5. Place stuffing in a piping bag (or a plastic bag with one corner cut to make an opening). Pipe stuffing into egg white cups.
6. Garnish each egg half with a tarragon leaf and small carrot dice, if desired.
