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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
Perfect flavor if allowed to sit for a little while in the refrigerator first (perhaps at least an hour). I added this information to the directions.
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angelamead777 7 months ago
shollingsead 2 years agoSuch a refreshing change from mustard/ pickle deviled eggs.
lizmari 6 years ago[I made edits to this recipe.]
lizmari 6 years agoMy husband just gave these a two-thumbs up :) His response: 'They're perfect!'
lizmari 6 years agoSubtle 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.]