Deviled Eggs With Fresh Tarragon and Capers
Ready In: 15 mins
Yields: 6 hard boiled eggs
Ingredients
- 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
Directions
- 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.
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