Name: Deviled Eggs With Fresh Tarragon and Capers
Prep time: 15 min
Total time: 15 min
Yield: 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

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Recipe by COOKGIRl

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Deviled Eggs With Fresh Tarragon and Capers created by Ms B.

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....

Ready In:: 15mins
Yields:
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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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RECIPE MADE WITH LOVE BY

@COOKGIRl

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@COOKGIRl

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"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...."

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review by Jenk6746

3/22/2008

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!
review by Goody2shz

1/30/2008

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!
review by Snow Pea

1/29/2007

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.
review by Kittencalrecipezazz

12/30/2006

I did a trial run on these eggs for my New years get together, I knew by looking at the ingredients this would be right up my alley! Really the only change I made was I used green onions in place of shallots and used seasoned salt, will be making again to be enjoyed at my get together! thanks Cookgirl!...Kitten:)
tweak by Kittencalrecipezazz

12/30/2006

I did a trial run on these eggs for my New years get together, I knew by looking at the ingredients this would be right up my alley! Really the only change I made was I used green onions in place of shallots and used seasoned salt, will be making again to be enjoyed at my get together! thanks Cookgirl!...Kitten:)