Tarragon Deviled Eggs with Crispy Prosciutto Paired with Franc Blanc

Football season is here and we’re ready for the cozy weekends, the friendly rivalries, and the lineup of snacks that are just as important as the game! Wings and nachos will always have their place, but sometimes we like to bring something a little brighter and fresher to the tailgate table.

Enter our Tarragon Deviled Eggs with Crispy Prosciutto.

Deviled eggs are familiar enough to feel nostalgic, but the tarragon gives them an unexpected herbaceous twist that will make people pause and say, “Wait… what is that?” Add a sprinkle of crispy prosciutto (or bacon) on top and you’ve got a game‑day app that’s elevated, but still feels like football food.

Pair it with a chilled glass of our 2025 Franc Blanc – a bright, crisp, and beautiful complement to the tarragon’s subtle anise notes.

Let’s make something delicious for kickoff! 

Tarragon Deviled Eggs with Crispy Prosciutto

Serves: 4-6
Recipe by: Tanya Miller
Suggested wine pairing: 2025 Franc Blanc

Ingredients
  • 6 eggs, hard boiled and halved
  • 3–4 Tbsp mayonnaise
  • 2–3 Tbsp sour cream
  • ~2 Tbsp finely diced cornichons
  • ~2 tsp fresh tarragon (more if desired; we do not recommend dried tarragon for this recipe)
  • ¾ tsp Dijon mustard
  • ¼ tsp kosher or sea salt, plus an additional ¼ tsp for finishing
  • Pepper, to taste
  • 3–4 slices prosciutto (or bacon), finely chopped and crisped
  • Optional: Baby gem lettuce leaves & tarragon for garnish
Instructions
  1. Cook the eggs
    Boil or steam eggs using your preferred method. Cool in an ice bath, then slice in half. Wipe the knife between cuts for clean edges.
  2. Prepare the prosciutto (or bacon)
    Cook until crisp, then chop into tiny pieces. Set aside.
  3. Make the filling
    Carefully remove the cooled yolks and place them in a bowl. Mash with a fork, then add mayonnaise, sour cream, Dijon, tarragon, and ¼ tsp salt plus pepper to taste. Blend by hand or with a hand mixer until smooth. Fold in the cornichons and adjust seasoning as needed.
  4. Chill + pipe
    Transfer the filling to a piping bag or a zip‑top bag and chill until ready to serve. Sprinkle the remaining ¼ tsp salt sparingly over the egg whites. Pipe the filling into each egg and top with crispy bacon/prosciutto.
  5. Serve
    Arrange on a platter with baby lettuce leaves and fresh tarragon for garnish, if desired. Enjoy with a chilled glass of Franc Blanc!

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