Prep 15 mins
Cook 0 mins
From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....
- 6 hard-boiled eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon mayonnaise (I added a bit more because I like my deviled eggs creamy)
- 1 1⁄2 teaspoons Dijon mustard
- 2 tablespoons celery, finely minced
- 4 teaspoons fresh tarragon, minced
- 1 tablespoon capers, drained and minced
- 2 teaspoons shallots, minced finely
- salt, to taste
- fresh ground black pepper, to taste
- celery, thinly sliced for garnish
- Boil the eggs, shell and cut in half lengthwise.
- In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
- Stir in the celery, fresh tarragon, capers and the shallots.
- Season to taste with salt and pepper.
- Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
- If not eating immediately, cover well and refrigerate.
Wonderful eggs! I made a few for a snack to test the recipe before serving them for easter dinner. They disappeared very quickly. My family loved them. Thanks!
Very good. The olive oil added an interesting and delicious dimension to traditional deviled eggs! The only thing I didn't have was celery so I left it out. Used dried tarragon instead of fresh. Yum!
I can count on one hand the times I've made deviled eggs. Well, that's gonna change! These eggs are terrific! I love the flavor the tarragon and capers add.