Bright, Herby Deviled Eggs

Instructions

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1. 1 In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice; set aside. Fill a medium pot with water and bring to a boil. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Using a slotted spoon, immediately transfer eggs to prepared ice bath and let cool, about 3 minutes. Peel eggs under cool running water, then slice each egg in half lengthwise.
2. 2 Transfer yolks to a medium bowl. Add mayonnaise, crème fraîche, pickled onion, lemon juice, Dijon, tarragon, and cayenne. Using a fork or sturdy whisk, mash and stir together until thoroughly combined. Season with salt.
3. 3 Transfer yolk filling to zipper-lock bag or piping bag. Cut off corner of zipper-lock bag or piping bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with more minced pickled onion and small tarragon leaves. Serve.