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; 4 tablespoons mayonnaise; 2 tablespoons Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 2 tablespoons fresh tarragon, chopped; Salt and pepper to taste

Highlighted under: Family Baking Recipes

I love making these Tarragon Aioli Deviled Eggs for gatherings because they're a unique twist on a classic appetizer. The fragrant tarragon paired with the creamy aioli creates a delightful flavor that elevates the traditional deviled egg. Whether it's for a holiday party or a picnic, these eggs always receive rave reviews. I particularly enjoy how easy they are to prepare, making them my go-to recipe when I want something impressive yet simple to make. Give them a try and discover a fresh take on this beloved dish!

Created by

Emily

Last updated on 2026-01-20T12:46:28.358Z

When I first made these Tarragon Aioli Deviled Eggs, I was pleasantly surprised by how much flavor a simple herb could bring. The tarragon pairs beautifully with the garlic and lemon in the aioli, which gives a creamy yet bright taste that complements the eggs perfectly. I discovered that a dash of vinegar in the aioli added just the right amount of zing!

Through experimenting, I learned that using a mix of mayonnaise and Greek yogurt for the aioli not only lightens the dish but also enhances its creaminess. Each time I serve these deviled eggs, I find myself delighting in their rich taste and elegant presentation!

        Why You'll Love This Recipe
        Unique flavor combination with fresh tarragon
Creamy aioli enhances the traditional deviled egg
Perfect for any gathering or special occasion

      

Understanding the Ingredient Roles

The eggs are the foundation of this recipe, providing a rich source of protein and a creamy texture. When boiling, precise timing is crucial. After bringing the water to a boil, removing the pot from the heat allows the eggs to cook gently and avoids the rubbery texture that can occur with prolonged boiling. This method results in perfectly tender yolks that blend seamlessly into the aioli.

The combination of mayonnaise and Greek yogurt is key in achieving that luxurious creamy texture. The mayonnaise provides rich fat while the Greek yogurt adds a tangy freshness that balances the deviled eggs beautifully. If you prefer a lighter version, you can swap the mayonnaise for additional Greek yogurt, but keep in mind that this will alter the flavor profile slightly.

Tips for Assembly and Presentation

For a visually appealing presentation, consider using a piping bag to fill the egg whites with the aioli mixture. This not only enhances the appearance but also allows for precise portioning. If you don't have a piping bag, a small plastic sandwich bag with the tip cut off can serve as a great alternative, ensuring each egg looks perfectly filled and professional.

Garnishing not only adds visual interest but can also enhance the overall flavor. While fresh tarragon is lovely, you can also experiment with a sprinkle of smoked paprika or chives for a pop of color and taste. If you want a bit of zest, try adding a small amount of finely grated lemon zest to the filling for an extra layer of freshness that complements the tarragon.

Ingredients

For the Deviled Eggs

6 large eggs
4 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons fresh tarragon, chopped
Salt and pepper to taste

Instructions

Prepare the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove it from heat.

Let the eggs sit for 10 minutes.

Make the Aioli

In a mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, and chopped tarragon. Mix until smooth. Season with salt and pepper to taste.

Assemble the Deviled Eggs

Once the eggs have cooled, peel and slice them in half. Remove the yolks and add them to the aioli mixture. Mash until well combined. Spoon or pipe the mixture back into the egg whites.

Garnish and Serve

Sprinkle with extra tarragon or a dash of paprika for garnish. Serve immediately or refrigerate until ready to enjoy.

Pro Tips

For the best flavor, allow the deviled eggs to chill in the refrigerator for at least 30 minutes before serving.

Make-Ahead Tips

These Tarragon Aioli Deviled Eggs can be made ahead of time, making them an ideal choice for busy hosts. You can hard-boil the eggs and prepare the aioli a day in advance. Just keep the egg whites and the filling separate in the refrigerator until you're ready to assemble and serve. This will ensure the eggs remain fresh and the filling retains its creamy texture without separating.

If you're planning a large gathering, consider doubling the recipe. They store well for about two days in the fridge. Just be sure to keep them covered to prevent them from drying out. For best results, only fill the egg whites right before serving to maintain their appealing look and texture.

Troubleshooting Common Issues

One common problem when making deviled eggs is overcooking the eggs, leading to a greenish-gray ring around the yolk. Follow the boiling method outlined in the recipe to ensure perfectly cooked yolks every time. If you do end up with discolored yolks, don't worry; the eggs are still safe to eat, and the flavor will not be greatly affected.

If your aioli mixture seems too thick, you can adjust the consistency by adding a teaspoon of water or more Greek yogurt. This can help yield a smoother blend that is easier to pipe into the egg whites. Conversely, if the mixture is too thin, simply let it chill in the refrigerator for a bit to firm up before assembling.

Questions About Recipes

→ Can I use dried tarragon instead of fresh?

Yes, you can use dried tarragon, but reduce the amount to about 1 teaspoon as dried herbs are more potent.

→ What can I serve with these deviled eggs?

These deviled eggs pair wonderfully with a fresh salad, crusty bread, or a selection of charcuterie.

→ How do I ensure my eggs are easy to peel?

Use slightly older eggs and shock them in cold water immediately after boiling to make peeling easier.

→ Can I make these deviled eggs in advance?

Yes, you can prepare the filling a day ahead and assemble the eggs just before serving for the best taste.