Tarragon Aioli Deviled Eggs

Name: Tarragon Aioli Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh tarragon, chopped; 1 teaspoon lemon juice; Salt and pepper to taste

Highlighted under: Fresh & Healthy Plates

I absolutely love making Tarragon Aioli Deviled Eggs for gatherings and special occasions. The rich and creamy aioli, infused with fresh tarragon, elevates the classic deviled egg to a whole new level. Each bite bursts with flavor, making them a favorite among my family and friends. They are surprisingly simple to prepare, taking only a short time to whip up, yet they always impress. This twist on a traditional recipe is one I'm excited to share with you, guaranteed to leave your guests wanting more!

Created by

Ethan

Last updated on 2026-01-20T11:17:28.131Z

When I first tried aioli in deviled eggs, I was immediately hooked. The blend of flavors created a silky-smooth filling that was utterly irresistible. I experimented with different herb combinations and settled on tarragon, which brings a unique anise-like flavor that perfectly complements the richness of the egg yolks. My tip for a creamy texture is to make sure the aioli is well-blended before mixing it with the yolks.

To keep the dish light and refreshing, I always add a squeeze of lemon juice. It not only enhances the taste but also balances the richness. Since discovering this recipe, it has become a staple at every brunch I host. Each time, my guests rave about the delightful twist on a classic.

        Why You Will Love This Recipe
        Creamy aioli with a hint of anise from fresh tarragon
Easy to prepare and perfect for any occasion
A delightful twist on classic deviled eggs

      

Perfecting Your Egg Boiling Technique

Boiling eggs may seem like an elementary task, but getting it right is critical for achieving that ideal deviled egg texture. To start, always use eggs that are at least a week old, as they peel much easier than fresh eggs. Once you bring your pot of water to a boil, maintain a gentle simmer rather than a rolling boil to prevent cracking and ensure even cooking. After 10 minutes off the heat, an ice bath will stop the cooking process and help you achieve that beautifully creamy yolk without a greenish ring.

Another tip for easier peeling is to add a teaspoon of baking soda to the boiling water. This can help to raise the pH level of the water, making it easier for the egg whites to separate from the shell and yielding a smoother finish. Remember, overcooking eggs can lead to a rubbery texture, so keep an eye on the timing to maintain that creamy, custard-like consistency in your yolks.

Elevating Flavor with Fresh Ingredients

Using fresh tarragon in your aioli is paramount for this recipe. Its slight anise flavor adds a unique twist that complements the richness of the mayonnaise. If tarragon is unavailable, you can experiment with fresh dill or chives for different yet delightful flavor profiles. However, avoid dried herbs, as they lack the aromatic oils found in fresh ingredients, which are key to achieving the vibrant taste that makes these deviled eggs stand out.

Additionally, consider incorporating some finely chopped cornichons or capers into the yolk mixture for an extra layer of tangy flavor. This can provide a delightful contrast to the creamy filling and enhance the overall taste experience. The combination of creamy, tangy, and herby notes creates a well-rounded flavor that will make your deviled eggs irresistible.

Ingredients

For the Deviled Eggs

6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, chopped
1 teaspoon lemon juice
Salt and pepper to taste

Combine all ingredients and mix well.

Instructions

Boil the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat, then cover and let sit off the heat for 10 minutes. Remove from the hot water and place in an ice bath until cool.

Prepare the Filling

Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, chopped tarragon, lemon juice, salt, and pepper until smooth.

Assemble the Deviled Eggs

Spoon or pipe the yolk mixture back into the egg white halves. Garnish with additional chopped tarragon if desired.

Serve chilled and enjoy!

Pro Tips

For an extra flavor boost, try adding a dash of smoked paprika on top before serving.

Make-Ahead Tips

These Tarragon Aioli Deviled Eggs can be made a day in advance, making them an excellent choice for parties and gatherings. After assembling, store them in an airtight container in the refrigerator. To keep the egg whites from drying out, place a damp paper towel over the eggs before sealing the container. When you're ready to serve, simply garnish with fresh tarragon for a pop of color and flavor.

If you're prepping for a large crowd, you can easily double or triple the recipe. Just ensure you have enough space in your refrigerator to store all the eggs. Keep in mind that when scaling up, it might be helpful to prepare the filling in batches to maintain that smooth consistency, as quantities get larger.

Serving Suggestions

Serve your Tarragon Aioli Deviled Eggs on a bed of fresh arugula or leafy greens for an elegant presentation. Adding a sprinkle of smoked paprika or a drizzle of high-quality olive oil before serving can also elevate the dish further, adding both visual appeal and another layer of flavor. You could even garnish with tiny edible flowers for a touch of sophistication.

For a unique twist, consider pairing these deviled eggs with a complimentary dip or sauce. A light herbed yogurt or a zesty lemon aioli could accompany the eggs beautifully, providing an interactive dining experience. Let guests dip their egg halves for a fun and flavorful addition to this classic appetizer.

Questions About Recipes

→ Can I make these deviled eggs in advance?

Yes, you can prepare the egg filling a day ahead. Just keep it refrigerated and fill the egg whites closer to serving time.

→ What can I substitute for tarragon?

If you don't have tarragon, you can use dill or chives for a different flavor profile.

→ How do I hard boil eggs perfectly?

Use the cold water method and let them sit in boiling water for ten minutes before plunging them into an ice bath.

→ Can I use store-bought aioli?

Absolutely! Store-bought aioli can simplify the process, but fresh homemade aioli adds a unique touch.