Deviled Eggs With Fresh Tarragon and Capers

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

(5)

Recipe by COOKGIRl

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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READY IN: 15mins

YIELD: 6 hard boiled eggs

UNITS: US

INGREDIENTS

Nutrition

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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