Deviled Eggs with Capers and Tarragon

12
100% would make this recipe for Deviled Eggs with Capers and Tarragon again.

A nice variation on traditional deviled eggs

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Deviled Eggs with Capers and Tarragon Ingredients

6 Eggs hard-boiled	4 teaspoons Fresh tarragon chopped
2 tablespoons Extra virgin olive oil	1 tablespoon Capers drained and minced
1 tablespoon Mayonnaise	2 teaspoons Shallot minced
1 1/2 teaspoon Dijon mustard	Salt and pepper to taste
2 tablespoons Celery minced

Instructions for Deviled Eggs with Capers and Tarragon

Shell eggs, then cut in half lengthwise. Transfer yolks to a small bowl and mash with a fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season with salt and pepper to taste.

Spoon yolk mixture into whites (or use a pastry bag for a pretty effect).

Refrigerate for at least one hour to allow flavors to blend.

Cover loosely and refrigerate.

From Bon Appetit, April 2006

Main Ingredient: EggsCuisine: American

Ingredient Insight - look inside this recipe

Dijon Mustard

Eggs

Extra Virgin Olive Oil

Mayonnaise

Shallot

Tarragon

Vegetarian Meatless Kid Friendly Snacks Hors dOeuvres American Eggs

for flavor and categorization

[I made edits to this recipe.]

lizntony
on Apr 12 2007 12:13AM

My husband just gave these a two-thumbs up :) His response: "They're perfect!"

lizntony
on Apr 10 2007 12:39AM

Subtle flavor. Would also be good with a little more mustard. Could probably be made with all mayonnaise instead of mayonnaise and olive oil for a richer taste. [I posted this recipe.]

lizntony
on Apr 9 2007 11:18PM