Deviled Eggs with Capers and Tarragon

Deviled Eggs with Capers and Tarragon

5 reviews, 4.4 star(s). 100% would make again

Ready in 45 minutes

A nice variation on traditional deviled eggs


6 Eggs; hard-boiled
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Mayonnaise
1 1/2 teaspoon Dijon mustard
2 tablespoons Celery; minced
4 teaspoons Fresh tarragon; chopped
1 tablespoon Capers; drained and minced
2 teaspoons Shallot; minced
salt and pepper; to taste

Original recipe makes 12



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.

Verified by stevemur
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Calories Per Serving: 210 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Such a refreshing change from mustard/ pickle deviled eggs.
shollingsead 5y ago

[I made edits to this recipe.]
lizmari 9y ago

My husband just gave these a two-thumbs up :) His response: "They're perfect!"
lizmari 9y 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.]
lizmari 9y ago

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