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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:
Eggs
Cuisine:
American
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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
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