Deviled Eggs with Capers and Tarragon
A sophisticated twist on classic deviled eggs featuring fresh tarragon, briny capers, and crisp celery. These elegant appetizers combine creamy egg yolks with olive oil, Dijon mustard, and aromatic shallots.
6 servings
15 min
Be the first to rate this recipe
Ingredients
- •6 whole hard-boiled eggs
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon mayonnaise
- •1½ teaspoons Dijon mustard
- •2 tablespoons minced celery
- •4 teaspoons chopped fresh tarragon
- •1 tablespoon minced drained capers
- •2 teaspoons minced shallot
- •2 stalks sliced celery
Cooking Instructions
- 1.
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.
10 min
- 2.
Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
5 min
