DEVILED EGGS WITH CAPERS AND TARRAGON

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Deviled Eggs with Capers and Tarragon image

Provided by Kristine Kidd

Categories     Egg     Herb     Appetizer     Easter     Vegetarian     Quick & Easy     Low Cal     Halloween     Spring     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 9

6 hard-boiled eggs
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons minced celery
4 teaspoons chopped fresh tarragon
1 tablespoon minced drained capers
2 teaspoons minced shallot
Sliced celery

Steps:

  • Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.
  • Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

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