Place eggs in a single layer in a saucepan and cover with 1 inch of water. Add 1/2 teaspoon salt. Bring to a boil. Cover and remove from heat.

Let stand for 15 minutes. Drain water and replace with cold water and ice. Let eggs cool for 5 minutes.

Peel eggs. After you peel each egg, lightly rinse it to make sure you remove all shell bits. Then place the egg on paper towels.

Slice eggs in half lengthwise. Remove yolks and place yolks in a medium bowl. Place egg whites on a serving platter.

Mash yolks with a fork until finely crumbled. Add goat cheese, mayonnaise, tarragon, remaining 1/4 teaspoon salt, and pepper. Stir until well combined and smooth.

Fill egg whites with yolk mixture. Use a piping bag or spoon mixture into each one. Garnish with minced tarragon.

Chill deviled eggs prior to serving (cover lightly with plastic wrap or in a sealed container).