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Deviled Eggs with Capers and Tarragon

Recipes »  Appetizers  »  Deviled Eggs

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

Cuisine: AmericanMain Ingredient: Eggs

(4.4, 5) 100% would make again (reviews)

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Verified by stevemur

         
Original recipe makes 12
6 Eggs; hard-boiled
2 tablespoonsExtra Virgin Olive Oil
1 tablespoonMayonnaise
1 1/2 teaspoonDijon mustard
2 tablespoonsCelery; minced
4 teaspoonsFresh tarragon; chopped
1 tablespoonCapers; drained and minced
2 teaspoonsShallot; minced
salt and pepper; to taste

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

Notes

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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  • photo by lizmari lizmari

  • photo by lizmari lizmari

    • Calories Per Serving: 210
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    Deviled Eggs with Capers and Tarragon Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    3 weeks, 2 days, 11 hours, 37 minutes ago
    Such a refreshing change from mustard/ pickle deviled eggs.
    2 years, 5 months, 1 weeks, 5 days, 8 hours, 50 minutes ago
    [I made edits to this recipe.]
    6 years, 1 months, 1 weeks, 5 days, 3 hours, 38 minutes ago
    My husband just gave these a two-thumbs up :) His response: 'They're perfect!'
    6 years, 1 months, 2 weeks, 3 hours, 12 minutes ago
    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.]
    6 years, 1 months, 2 weeks, 4 hours, 33 minutes ago

    Tags

    1. spring brunch
    2. Spanish

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