Deviled Eggs with Capers and Tarragon
A nice variation on traditional deviled eggs"My husband just gave these a two-thumbs up :) His response: "They're perfect!"" - lizmari
Yield: 12 Ready in 45 minutes
favorite of 137 people 40 people want to try
Verified by stevemur
Deviled Eggs with Capers and Tarragon Preparation
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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