- 12 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 2 tsp dijonnaise or yellow mustard
- 2 tbsp each minced fresh chives and minced
fresh parsley
- Pinch each dried tarragon and garlic powder
- Pinch of salt and fresh ground pepper
- Cherry tomato wedges, for garnish
Directions
Cut eggs in half lengthwise. Remove yolks.
With fork, mash yolks; add mayonnaise, dijonnaise, minced fresh chives and parsley, tarragon, garlic powder, and salt and pepper.
Refill whites with yolk mixture and garnish with a cherry tomato wedge.
Serve immediately or store, covered, in refrigerator. Use within 3 days.
Makes 24 deviled eggs.
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