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Tarragon-stuffed eggs

  • 10 minutes
  • Makes 12 halves
Tarragon-stuffed eggs

Makes a great nibble on a starter platter.


  • 6 hard-boiled eggs, peeled
  • ¼-½ cup cream, sour cream or creme fraiche
  • 1 tablespoon chopped fresh tarragon or ½-1 teaspoon dried tarragon


  1. Slice the eggs in half lengthwise. Scoop out the yolks and place in a bowl with the cream and the tarragon. Gently stir to combine. Season well with salt and pepper.
  2. Carefully spoon the mixture back into the egg whites and garnish with additional fresh tarragon if wished. Serve chilled.

Cooks Tips

- You could use only ¼ cup cream and fold in ¼ cup crumbled feta cheese. - Or use mayonnaise in place of the cream. - Add a teaspoon chopped green peppercorns or capers - both are delicious partners with the tarragon.

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