Stuffed eggs with tarragon

Stuffed eggs with tarragon

Stuffed eggs with tarragon

Cream filling, cold gentle protein in combination with aromatic tarragon capers and spicy taste – it’s so cool!


6 large eggs
4 sprigs of tarragon
5-6 feathers chives
1 tsp capers
2 tbsp mascarpone cheese
3 tbsp mayonnaise provencal
1 tsp mustard with grains
freshly ground black pepper


Fill a saucepan with cold water, add the eggs. On medium heat, bring to a boil (the eggs are not cracked during cooking, add water 1 tbsp salt). Cook for 10 minutes, then put in 1 minute under running cold water, peel off the shell and place in refrigerator for 20 minutes.

Then, a thin knife dipped in hot water, cut the eggs in half lengthwise. Carefully remove yolks and place in a bowl and mash with a fork. Proteins cover film and put in the fridge.

tarragon leaves, remove from the stems and finely chop. Capers crush. Thoroughly mix the mashed yolks, mayonnaise, mascarpone, mustard, pepper, capers and tarragon.

Finely chop the chives. Remove from the refrigerator proteins. Fill the whites stuffed with tarragon and egg yolks, sprinkle with chives.

Serve immediately or within 24 hours (all the while, of course, keep the stuffed eggs in the refrigerator).

Another recipe for stuffed eggs

Bon Appetit!

Stuffed eggs with tarragon

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