Tarragon Chili Deviled Eggs

What is it about Deviled Eggs that makes them so popular? Whenever I make them, I can't keep them around. They make a great summer lunch, cool and creamy in the face of hot weather. Chill them.

There are an infinite variety of combos that work, so rip off of this great master recipe, with a classic tarragon-Dijon duo amped up with your favorite chili paste or hot sauce. Fresh herbs are extra credit.

6 large eggs

3 Tbsp good real mayonnaise

2 tsp favorite chili sauce (I used Trader Joe’s Italian Bomba)

1 tsp good Dijon mustard

1/4 tsp dried dill weed

3 tsp fresh tarragon leaves, Minced

3 tsp fresh chives, minced

1/4 tsp garlic powder

dash salt and pepper to taste

dash crushed red pepper flakes (I used Aleppo pepper), for garnish

Hard boil the eggs by placing in a medium pot covered with cold water. Bring the water just to a boil and cook for 1 minutes. Remove from heat and allow to stand 15 minutes. Drain warm water and replace with cold water from the tap. Allow eggs to cool, and then peel them.

Cut eggs in half and remove the yokes to a medium bowl and add the next seven ingredients.

Mix well to form a thick, slightly coarse paste.

Reserve just a bit of the chives and tarragon for garnish.

Fill the egg whites evenly with the yolk mixture. Garnish with remaining chives, tarragon and the crushed red pepper flakes. I also added fresh mint leaves. Chill slightly if desired.

Makes 1 dozen deviled eggs.

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