We had a bunch of tarragon left over from... I don't even remember. I believe JS just bought them because they looked nice. We're not big tarragon users. They're quite "exotic" to us, teehee. The only other time we've used tarragon this year (or in the past 2 years, even) was in some French-inspired prawns.
Fortuitously enough, this week's Root Source Challenge ingredient is tarragon!
This gives me a good excuse to think of ways to use up our bunch. I first thought of poaching peaches in a tarragon-infused liquid/syrup (which, thinking about it now, sounds really good!), or... or... (Must be old. I can't remember what my ideas were.)
So, I thought, what foods are classically paired with tarragon? Eggs came to mind. Carrots came to mind. So I thought I'd take the kinda-retro Deviled Egg and give it a TS twist!
Before I continue with the recipe, I must say, look at this ABSOLUTELY PERFECT hardboiled egg!
Perfect solid yolk, but without a hint of that sulphuric grey! Wow! I impress even myself. I think this is one of the few times I've made hardboiled eggs perfectly.
Tarragon-Carrot Deviled Eggs
half medium carrot, peeled and coarsely diced/sliced
2 Tbsp mayo
1 T to 2 T finely chopped tarragon
1/2 tspn dijon mustard
1 tspn lemon juice
1/4 tspn worcestershire sauce
salt and pepper to taste
Place the 6 eggs in a pot with enough cold water to cover them. Turn heat on to medium. When the water start simmering, start timing. When your timer hits 6 minutes, turn off heat. Let sit in the water for 1 minute. Then plunge the eggs into cold water to stop the cooking.
When cool, peel eggs. Cut each lengthwise and take out the yolks. Reserve the egg white "cups".
Boil or steam carrot until very tender. Mash or purée until smooth.
(I put the carrot pieces in with the eggs. When the eggs were done, I removed them from the water and continued cooking the carrots.)
Combine mashed carrots, egg yolks and all other ingredients. Mix until smooth. Adjust according to taste.
Place stuffing in a piping bag (or a plastic bag with one corner cut to make an opening). Pipe stuffing into egg white "cups".
Garnish each with tarragon leaf and small carrot dice, if desired.
These made nice midnight snacks. Or, of course, you can also actually serve them to guests. ;)
[update: July 31, 2008
This recipe was chosen as the Root Source Challenge Featured Recipe! Thanks, cookthink.com guys! RECIPE HERE ]
Some eggy eatingclub dishes
Tarragon-Carrot Deviled Eggs
Golden Egg Torta
Hunanese Stir-fried Eggs with Green Peppers
Tortilla de Patatas (Spanish "Omelette")
Piedmont Marinated Eggs
Asparagus and Crab Egg Crêpes
Stir-fried Egg and Tomato
Torta with Pork and Kecap Manis
Curried (Easter) Egg Salad
Taiwanese Stewed Eggs (滷蛋) with Stewed Minced Pork (魯肉 or 肉燥)
Longsilog (Longganisa + Sinangag + Itlog)
Torta (Mexican Sandwich)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu
Nasi Lemak (Malaysian Coconut Rice Meal with Sambal)
Home-style Chinese Steamed Egg with Pork
Golden Shrimp Torta (Philippine Shrimp Omelette)