Ingredients

The following ingredients have 24 Servings
  • 12 large eggs
  • 3/4 teaspoon salt (divided)
  • 3 ounces soft goat cheese (at room temperature)
  • 6 tablespoons mayonnaise
  • 1 teaspoon minced fresh tarragon (plus more for garnish)
  • 1/8 teaspoon ground white pepper

Instruction

  • Place eggs in a single layer in a saucepan and cover with 1 inch of water. Add 1/2 teaspoon salt. Bring to a boil. Cover and remove from heat.
  • Let stand for 15 minutes. Drain water and replace with cold water and ice. Let eggs cool for 5 minutes.
  • Peel eggs. After you peel each egg, lightly rinse it to make sure you remove all shell bits. Then place the egg on paper towels.
  • Slice eggs in half lengthwise. Remove yolks and place yolks in a medium bowl. Place egg whites on a serving platter.
  • Mash yolks with a fork until finely crumbled. Add goat cheese, mayonnaise, tarragon, remaining 1/4 teaspoon salt, and pepper. Stir until well combined and smooth.
  • Fill egg whites with yolk mixture. Use a piping bag or spoon mixture into each one. Garnish with minced tarragon.
  • Chill deviled eggs prior to serving (cover lightly with plastic wrap or in a sealed container).