Name: Deviled Eggs with Capers and Tarragon
Yield: Makes 12
Ingredients: 6 hard-boiled eggs; 2 tablespoons extra-virgin olive oil; 1 tablespoon mayonnaise; 1 1/2 teaspoons Dijon mustard; 2 tablespoons minced celery; 4 teaspoons chopped fresh tarragon; 1 tablespoon minced drained capers; 2 teaspoons minced shallot; Sliced celery

Deviled Eggs with Capers and TarragonTina Rupp

Recipe information

Yield
Makes 12

Ingredients

6 hard-boiled eggs

2 tablespoons extra-virgin olive oil

1 tablespoon mayonnaise

1 1/2 teaspoons Dijon mustard

2 tablespoons minced celery

4 teaspoons chopped fresh tarragon

1 tablespoon minced drained capers

2 teaspoons minced shallot

Sliced celery

Preparation

Step 1
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.
Step 2
Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

TagsEgg American Celery Vegetable Shallot Tarragon Herbs & Spices Snack Starter Vegetarian Gluten Free Nut Free Quick Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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