Eggs for Easter

Classic herbed deviled eggs

By MIO Coalition April 2023


  • 6 Hansen’s Eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Seikel’s Oklahoma Gold Mustard
  • 1 tablespoon shallot, minced
  • 1 tablespoon sweet pickles, chopped
  • 2 teaspoons finely chopped Scissortail Farms Tarragon, plus leaves for garnish
  • Kosher salt and cracked black pepper, to taste


Place eggs (six per recipe) in a single layer in a large saucepan. Add three inches of water. Bring to a boil. Cover, remove from heat and let stand 15 minutes. Drain. Fill the saucepan with cold water and ice. Tap each egg on the counter until cracks form, then peel under cold running water. Cut each egg in half. Remove yolks and place in bowl. Mash yolks with a fork. Mash yolks with a fork. Add mayonnaise, mustard, shallot, pickles, tarragon and salt and pepper to mashed yolks. Pipe or spoon into egg whites. Garnish with tarragon leaves.

Category: Eggs for Easter

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