Chive-Tarragon Deviled Eggs

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Southern Living


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1 dozen large eggs, hard-cooked and peeled

1/2 cup mayonnaise

1 tablespoon lemon juice

1/8 teaspoon hot sauce

2 tablespoons finely chopped fresh chives

2 teaspoons finely chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon dry mustard

Garnishes: chopped fresh chives, fresh flat-leaf parsley sprigs

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