Chive-Tarragon Deviled Eggs

Prep: 15 min., Chill: 1 hr.

Yield: Makes 2 dozen

Ingredients

• 1  dozen large eggs, hard-cooked and peeled
• 1/2  cup  mayonnaise
• 1  tablespoon  lemon juice
• 1/8  teaspoon  hot sauce
• 2  tablespoons  finely chopped fresh chives
• 2  teaspoons  finely chopped fresh tarragon
• 1/2  teaspoon  salt
• 1/2  teaspoon  dry mustard
• Garnishes: chopped fresh chives, fresh flat-leaf parsley sprigs

Preparation

Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.