Crab and Tarragon Deviled Eggs - Recipes List
In a large pot, place eggs and cover with cold water. Bring to a boil. When water begins to boil, cover the pot and remove from the heat. Let stand, off the heat, for 10 minutes. Remove eggs from hot
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes-list.com.
Ingredients
- 12 eggs
- 1/4 cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) fresh chives, chopped
- 1 tablespoon (15 ml) fresh tarragon, chopped
- 1 tablespoon (15 ml) lemon juice
- 1 can 4 oz (120 g) crab pieces, well drained
- Fresh tarragon leaves, for garnish
- Salt and pepper
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