DEVILED EGGS WITH TARRAGON AND CAPERS

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Deviled Eggs with Tarragon and Capers image

Categories     Dairy     Egg     Appetizer     Summer     Tarragon     Capers     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 8

6 hard-boiled eggs, peeled, halved lengthwise
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon dry mustard
2 tablespoons minced green onion
4 teaspoons drained capers
1 teaspoon minced fresh tarragon

Steps:

  • Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add sour cream, mayonnaise, lemon juice and mustard; blend well. Mix in green onion, capers and tarragon. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. (Can be made 8 hours ahead. Cover; refrigerate.)

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