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© 2016-21 Kenter Canyon Farms

Baby Arugula, Chive and Tarragon Deviled Eggs

Baby Arugula, Chive and Tarragon Deviled Eggs

A simple approach to deviled eggs—arugula enhances the rich fresh eggs.


Serves 6-12 people

  • 3 tablespoons sour cream
  • 2 tablespoons preferably organic mayonnaise
  • 2 teaspoon Dijon mustard
  • 1 tablespoon snipped fresh chives
  • 2 tablespoons minced fresh Kenter Canyon Farms Baby Arugula
  • Additional baby arugula leaves
  • Minced pink peppercorns


Prep: 10 min • Cook: 10 min • Ready in: 20 min

Cover the eggs with water and bring to a gently simmer. Simmer the eggs slowly for 5 minutes. Remove the eggs from heat; cover and let stand 5 minutes. Rinse with cold water to cool. Refrigerate the eggs until well chilled.

Peel eggs. Carefully cut the eggs in half. Remove the yolks from the whites and transfer to a medium bowl. Stir the yolks with a fork, breaking the yolks into bits. Add the sour cream, mayonnaise and mustard and stir until smooth. Mix in the minced arugula and chives and season to taste with salt. Spoon the yolk mixture into the egg whites, dividing evenly. Garnish eggs with arugula leaves. Sprinkle tops with pink peppercorns. Serve or chill and serve within 3 hours.

Recipe from