Tarragon Deviled Eggs

Course : Eggs
Serves: 50
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25 large hard boiled egg
1 cup mayonnaise
1 teaspoon tarragon vinegar
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
2 teaspoons ground tarragon
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne
3 teaspoons parsley
1/2 cup black olives -- as garnish
1/2 cup stuffed green olives for garnish
1 teaspoon dill
1 teaspoon chili powder
1 teaspoon caviar -- as garnish

Preparation / Directions:

halve the eggs lengthwise and remove the yolks or, halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat sieve or mash the yolks combine yolks, vinegar, dry mustard, and worcestershire sauce-mix well stir tarragon into yolk mixture-mix well season to taste with salt, white pepper, and cayenne spoon into a pastry bag, fitted with a star tip pipe into egg whites garnish as desired serve slightly chilled or at room temperature


Nutritional Information:

32 Calories (kcal); 4g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; 31mg Sodium

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