Pickled Eggs with Tarragon
Hard-boil the eggs. Rinse, peel and layer eggs in a large jar. Rinse tarragon and chile peppers and shake or pat dry. Place tarragon and peppers in the jar.
In a pot, bring vinegar, 75 ml (approximately 1/3 cup) water, mustard, peppercorns, sugar and salt to a boil. Pour hot brine over the eggs and let cool. Cover and let sit overnight in the refrigerator before serving.