Tarragon Deviled Eggs
Fill pot with enough water to cover eggs and bring to a boil. Add eggs when water begins to boil and reduce heat to a simmer for 14 minutes. Drain boiling water from pot and add cold water to cool eggs, set aside. Once eggs have cooled, remove shells, cut in half and remove cooked yolks and add to remaining ingredients. Stir with fork until creamy. Fill a pastry bag or plastic bag with one corner cut off and fill each hollow egg half with mixture. Garmish with celery greens and cracked black pepper. Serve immediately.