Ingredients
- 1 dozen hard-cooked eggs
- ½ ripe avocado
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon minced garlic
- 1 tablespoon fresh tarragon
- ½ teaspoon salt
- 24 fresh tarragon leaves
- Freshly cracked black pepper
Preparation
1. Halve the egg lengthwise and transfer the yolks to a small bowl. Set the egg while halves on a platter, cover, and refrigerate.
2. In a mixing bowl, mash the avocado well with a fork, then add the yokes and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt. Mix until smooth. You can also do this step using an electric mixer with a whip attachment. Taste and season accordingly.
3. Spoon or the mixture into a pastry bag fitted with a plain or a large star tip, then pip the mixture evenly into the egg white halves. Or, if you are bag-challenged, fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a tarragon leaf and a grind of freshly cracked black pepper or get creative with some bacon bits or even the "Everything But the Bagel" seasoning (Trader Joe's) for some added crunch!
Like this recipe? Take a peek at this cookbook!