An elegant approach to the classic entertaining favorite; these deviled eggs are defined by a thoughtful trio of herbs and a touch of spice. McCormick Gourmet™ Collection Ground Mustard lends subtle heat, while Tarragon and Dill Weed bring a refined, timeless flavor.
An elegant approach to the classic entertaining favorite; these deviled eggs are defined by a thoughtful trio of herbs and a touch of spice. McCormick Gourmet™ Collection Ground Mustard lends subtle heat, while Tarragon and Dill Weed bring a refined, timeless flavor.
Key products
Instructions
Instructions
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Pour about 1-inch of water in large saucepot. Place steamer basket in pot and bring to boil on high heat. Place eggs in steamer basket. Cover. Reduce heat to medium. Steam eggs 13 minutes. Carefully remove eggs from steamer and transfer directly into an ice-water bath.
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Peel eggs and rinse under cold water. Cut eggs about 1/3 of the way down from pointed end to expose yolk, removing top of egg white. Trim a small sliver off the bottom of each egg, to allow it to stand up when plated. Remove yolks, being careful not to tear the whites, and place in small bowl. Set 6 whites aside to fill; discard one white or use for another purpose.
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Mash yolks with fork until smooth. Add mayonnaise, vinegar, ground mustard, tarragon, dill weed, salt and pepper; mix until well blended and mostly smooth. Transfer to piping bag fitted with desired tip. Pipe yolk mixture into whites. Arrange on serving platter with filling up. Sprinkle with additional tarragon and dill to serve, if desired.
