Deviled Eggs with Capers and Tarragon

Deviled Eggs with Capers and Tarragon
Photo by Tina Rupp


  • 6 eggs
  • celery
  • 2 tablespoons celery
  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons shallot
  • 4 teaspoons fresh tarragon
  • 1 tablespoon mayonnaise
  • + 2 more ingredients
    • 1 tablespoon capers
    • 2 tablespoons extra-virgin olive oil

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...

View full recipe at Epicurious


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