Deviled Eggs With Capers And Tarragon
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Mayonnaise1.5 tsps
Dijon Mustard4 tsps
Tarragon (chopped fresh)1 tbsp
Capers (minced drained)2 tsps
Shallot (minced)Directions:
1
Shell eggs, then cut in half lengthwise
2
Transfer yolks to small bowl and mash with fork
3
Mix in oil, mayonnaise, and mustard
4
Stir in minced celery, tarragon, capers, and shallot
5
Season to taste with salt and pepper
6
Spoon yolk mixture into whites
7
Garnish each with celery slice
8
(Can be made 4 hours ahead
9
Cover loosely and refrigerate
10
) Shell eggs, then cut in half lengthwise
11
Transfer yolks to small bowl and mash with fork
12
Mix in oil, mayonnaise, and mustard
13
Stir in minced celery, tarragon, capers, and shallot
14
Season to taste with salt and pepper
15
Spoon yolk mixture into whites
16
Garnish each with celery slice
17
(Can be made 4 hours ahead
18
Cover loosely and refrigerate)