Deviled Eggs with Chives and Tarragon
Deviled Eggs with Chives and Tarragon is a easy French recipe that serves 4. 80 calories per serving. Recipe by Philippe Etchebest on YouTube.
Prep: 29 min | Cook: 9 min | Total: 48 min
Cost: $1.82 total, $0.46 per serving
Ingredients
- 6 pcs Chicken eggs (medium-size eggs)
- 3 tablespoons Mayonnaise (store-bought mayonnaise)
- 1 teaspoon Old-style mustard (old-style mustard)
- 2 tablespoons Chives (fresh chopped chives)
- 1 teaspoon Fresh tarragon (chopped fresh tarragon)
- 1 pinch Salt (fine salt)
- 1 pinch Black pepper (freshly ground black pepper)
Instructions
Bring water to a boil
Fill the saucepan with cold water, add the eggs and bring to a boil over medium heat.
Time: PT5M
Cook the eggs
As soon as the water boils, reduce the heat slightly and cook for 9 minutes for slightly creamy yolks.
Time: PT9M
Temperature: 100°C
Cool the eggs
Immediately transfer the eggs to a bowl of ice water for 2 minutes to stop the cooking.
Time: PT2M
Peel and cut the eggs
Peel the eggs gently, cut them in half lengthwise and separate the whites from the yolks.
Time: PT5M
Collect the yolks
Place the yolks in the mixing bowl.
Time: PT2M
Mash the yolks
Pass the yolks through a sieve or mash with a fork until smooth.
Time: PT2M
Prepare the filling
Add the mayonnaise, mustard, chives, tarragon, salt and pepper to the yolks. Mix until creamy.
Time: PT3M
Transfer to a piping bag
Fill the piping bag with the mixture using a spoon or spatula.
Time: PT2M
Fill the egg whites
Pipe the cream into the hollows of the egg whites forming small rosettes.
Time: PT3M
Refrigerate before serving
Place the filled eggs in the refrigerator for at least 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 4 g
- Carbohydrates
- 1 g
- Fat
- 7 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Eggs, Mustard, Mayonnaise (egg)
Ingredient Substitutions
- Instead of Mayonnaise: homemade mayonnaise
- Instead of Old-style mustard: Dijon mustard
- Instead of Chives: flat-leaf parsley
- Instead of Fresh tarragon: herbes de Provence
Equipment Needed
- Saucepan
- Mixing bowl
- Fine sieve or strainer (optional)
- Pastry bag (optional)
- Pastry tip (optional)
- Kitchen knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoon
Critical Steps — Do Not Skip
- Cook the eggs 9 minutes to achieve a creamy yolk
- Pass the yolks through a sieve for a smooth texture
- Fill the egg whites using a piping bag
Chef Tips from the Video
- Use fresh eggs for easier shell removal.
- Refresh the eggs immediately after cooking to obtain firm whites.
- Lightly sprinkle sweet paprika on top for a touch of color.
Troubleshooting
The filling is too dry.
Add an extra teaspoon of mayonnaise and mix again.
The filling is too runny.
Pass the mixture through the sieve a second time or incorporate a bit more finely chopped chives.
Storage
Refrigerator: Store in an airtight container, up to 2 days.
Freezer: Not recommended, texture degrades.
Room temperature: Consume within 2 hours if not refrigerated.
Make-Ahead Tips
- Prepare the filling and keep it refrigerated for 24 h beforehand.
- Fill the eggs just before serving to prevent them from drying out.
Last updated: August 21, 2026
