Deviled Eggs with Chives and Tarragon

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

1. Bring water to a boil

   Fill the saucepan with cold water, add the eggs and bring to a boil over medium heat.

   Time: PT5M

2. 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

3. Cool the eggs

   Immediately transfer the eggs to a bowl of ice water for 2 minutes to stop the cooking.

   Time: PT2M

4. Peel and cut the eggs

   Peel the eggs gently, cut them in half lengthwise and separate the whites from the yolks.

   Time: PT5M

5. Collect the yolks

   Place the yolks in the mixing bowl.

   Time: PT2M

6. Mash the yolks

   Pass the yolks through a sieve or mash with a fork until smooth.

   Time: PT2M

7. Prepare the filling

   Add the mayonnaise, mustard, chives, tarragon, salt and pepper to the yolks. Mix until creamy.

   Time: PT3M

8. Transfer to a piping bag

   Fill the piping bag with the mixture using a spoon or spatula.

   Time: PT2M

9. Fill the egg whites

   Pipe the cream into the hollows of the egg whites forming small rosettes.

   Time: PT3M

10. 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