Tarragon Deviled Eggs

• 1 dozen eggs
• 6 tbsp mayonnaise
• 4 tsp Dijon mustard
• ¼ tsp kosher Salt plus more for serving
• ¼ tsp freshly ground pepper
• 1 tsp granulated sugar
• 2 tsp fresh tarragon, thinly sliced
• 1 tsp fresh chives, thinly sliced
• 6 grape tomatoes, halved

Put eggs in a medium saucepan and add cold water to cover. Bring just to a boil over high heat. Remove saucepan from heat and cover tightly. Let stand for 12 minutes. Pour out hot water from saucepan and replace it with ice water. Let eggs stand until chilled, about 10 minutes. Crack eggs. Starting at larger end of each egg and working under a thin stream of cold running water, remove shells.

Slice each egg lengthwise and place yolks in mixing bowl. Place egg white shells on platter and set aside.

Add mayonnaise, mustard, salt, pepper, sugar, tarragon and chives to mixing bowl and mash with a fork until combined. Stir until smooth.

Spoon mixture into pastry bag and pipe into egg white shells. Top each egg with a tomato halve and a sprinkling of kosher salt.