Tarragon Aioli Deviled Eggs

Name: Tarragon Aioli Deviled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Ingredients: 6 large eggs; 2 tablespoons aioli; 1 tablespoon fresh tarragon, finely chopped; 1 teaspoon Dijon mustard; Salt and pepper to taste; Paprika for garnish; Extra tarragon leaves for garnish

Highlighted under: Deluxe Baking Inspirations

When it comes to deviled eggs, I believe in elevating the classics with unexpected flavors, and these Tarragon Aioli Deviled Eggs do just that. I love how the fresh, herby taste of tarragon, combined with creamy aioli, transforms this simple dish into a gourmet appetizer. This recipe is perfect for gatherings, special occasions, or a delightful addition to my brunch table. With just a few ingredients, I can create a dish that impresses my guests and tantalizes their taste buds. Let's dive into this delectable twist on a timeless favorite!

Created by

Andrea

Last updated on 2026-01-20T11:38:28.003Z

Every time I make these Tarragon Aioli Deviled Eggs, I’m reminded of sunny picnics with friends. We discovered this recipe during a summer gathering where everyone brought their own twist on classic dishes. I wanted to add something fresh, and I had tarragon growing in my garden. The result was a hit, and now I can’t imagine making deviled eggs without it!

The secret ingredient, aioli, provides a rich creaminess that balances perfectly with the tangy mustard and the anise-like flavor of the tarragon. I learned that the key to a great filling is to mix it thoroughly to achieve a smooth, velvety texture. Trust me; the effort is worth every bite!

        Why You'll Love This Recipe
        Unique blend of fresh tarragon and creamy aioli
Elevates traditional deviled eggs for any occasion
Easy to prepare with minimal ingredients
Impressive presentation that delights guests

      

Choosing the Right Eggs

For the best results in your Tarragon Aioli Deviled Eggs, select high-quality, fresh eggs. Look for eggs with clean, uncracked shells, and consider using organic or free-range eggs for a richer flavor. Room temperature eggs are easier to peel after boiling; place them out of the refrigerator for about 30 minutes before cooking. This small step makes peeling smoother and helps to maintain the whites' integrity, ensuring that your deviled eggs look as good as they taste.

When boiling the eggs, avoid using too high a temperature as this can lead to overcooked yolks, which can appear greenish and have a sulfuric taste. Maintain a gentle boil, and once the water reaches a rolling boil, turn off the heat and cover the pot. The residual heat will cook the eggs perfectly. After 10 minutes, they should be firm yet creamy, providing an ideal base for the aioli filling.

The Role of Tarragon and Aioli

Tarragon is a defining flavor in this recipe, thanks to its distinct anise-like quality. When selecting fresh tarragon, opt for vibrant green leaves that smell fragrant. Properly chopping the tarragon releases its flavor fully, enhancing the aioli. If fresh tarragon isn't available, dried tarragon can be used in a pinch, but note that it's more concentrated; use only about a third of the amount.

Aioli adds richness and creaminess to the filling, differentiating your deviled eggs from standard mayonnaise-based versions. If you're short on time, store-bought aioli is a great alternative. However, if you have it on hand, making homemade aioli with garlic, egg yolks, and oil can elevate the flavor further. This freshness in aioli contributes to a more vibrant dish that pairs beautifully with tarragon, creating a delightful balance of flavors.

Garnishing and Serving Suggestions

Presentation plays a significant role in the appeal of your Tarragon Aioli Deviled Eggs. After filling the egg whites, consider using a piping bag with a star tip for a decorative touch that enhances the visual appeal. This not only makes your eggs look gourmet but also allows the aioli filling to be displayed beautifully.

For a breakfast or brunch setting, these deviled eggs can be paired with smoked salmon, fresh herbs, or a side of pickled vegetables for a more composed platter. They can also be prepped the day before; simply fill the eggs and garnish shortly before serving to maintain their freshness. This makes them a convenient option for gatherings, ensuring that you spend more time enjoying the company and less time in the kitchen.

Ingredients

Ingredients for Tarragon Aioli Deviled Eggs

6 large eggs
2 tablespoons aioli
1 tablespoon fresh tarragon, finely chopped
1 teaspoon Dijon mustard
Salt and pepper to taste
Paprika for garnish
Extra tarragon leaves for garnish

These ingredients come together to create a rich and flavorful filling that will surprise your taste buds.

Instructions

Boil the Eggs

Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10 minutes, then drain and cool in ice water.

Make the Filling

Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Add aioli, tarragon, mustard, salt, and pepper to the yolks, and mash until smooth.

Fill the Egg Whites

Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika and garnish with extra tarragon leaves.

These deviled eggs are best served chilled. Enjoy them as an appetizer or alongside your favorite brunch items!

Pro Tips

For an extra flavor boost, let the deviled eggs chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Make-Ahead and Storage Tips

Tarragon Aioli Deviled Eggs can be made a few hours in advance, making them an excellent choice for meal prep or entertaining. After preparing the filling, keep it tightly sealed in the refrigerator for up to 24 hours. This allows the flavors to meld beautifully. Fill the egg whites just before serving to ensure they maintain their texture and prevent them from becoming soggy.

If you need to store any leftovers, they should be kept in an airtight container in the fridge. However, for the best quality, deviled eggs are best enjoyed within 1-2 days of making. The longer they sit, the more the flavors can change, so it’s advisable to consume them as soon as possible for optimal taste.

Variations to Try

Feel free to experiment with various herbs and additional flavorings. For a twist on the classic, try adding finely chopped capers or olives for a briny touch that contrasts nicely with the creamy filling. You can also substitute fresh dill or chives for tarragon if you're looking for different herbal notes, which complement the aioli beautifully.

For a spicy kick, mix in a dash of hot sauce or some finely chopped jalapeños into the filling. This can give your deviled eggs a zesty strength that pairs surprisingly well with the creaminess of the aioli. Each variation offers a unique taste, making this base recipe versatile for any palate.

Questions About Recipes

→ Can I use dried tarragon instead of fresh?

Yes, dried tarragon can be used, but use only a small amount as it is more concentrated in flavor.

→ How do I make the aioli from scratch?

To make aioli, blend together one egg yolk, mustard, garlic, and gradually add olive oil until emulsified and thick.

→ Can I prepare these deviled eggs ahead of time?

Absolutely! You can prepare the egg filling a day in advance and assemble the eggs just before serving.

→ What can I serve with deviled eggs?

Deviled eggs pair perfectly with salads, sandwiches, or as part of a charcuterie board.