Stuffed eggs with chives and tarragon
4 servings
30 minutes
Stuffed eggs with chives and tarragon are an exquisite Italian appetizer delicacy that combines tenderness and spiciness. Italian cuisine is renowned for its subtle aromas and harmonious combinations, and this recipe is no exception. The creamy filling of yolks, mayonnaise, lemon juice, and herbs gains depth of flavor from the addition of Tabasco and mustard. Chives add a mild sharpness while tarragon provides a delicate spicy freshness. An ideal dish for festive receptions or cozy family evenings, it refreshes the palate and awakens the appetite.
1
Boil the eggs hard in boiling water. Cool under cold water and peel. Cut in half lengthwise and carefully separate the yolks. Transfer the yolks to a bowl.
- Chicken egg: 12 pieces
2
Mash the yolks with a fork and add mayonnaise, lemon juice, Tabasco, finely chopped chives, crushed tarragon leaves, salt, and mustard. Mix everything until smooth and fill the egg white halves.
- Mayonnaise: 5 tablespoon
- Lemon juice: 1 tablespoon
- Tabasco sauce: 0.1 teaspoon
- Chives: 2 tablespoons
- Tarragon leaves: 2 teaspoons
- Salt: 0.5 teaspoon
- Mustard powder: 0.5 teaspoon
- Curly parsley: to taste
3
Place on a plate, cover with film, and chill for 1 hour.
