Deviled Eggs With Fresh Tarragon and Capers
photo by Ms B.
- Ready In:
- 15mins
- Ingredients:
- 11
- 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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Reviews
-
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:)
Tweaks
-
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:)
RECIPE SUBMITTED BY
COOKGIRl
United States