Today, I have a craving. I feel a draw to tangy mustard combined with creamy mayo and mushed up egg yolks. The devil is calling my name; that is, the deviled egg. With my herb garden overflowing with tarragon, I searched out a recipe that also incorporates that tender herb and some salty capers. It is devilishly good.
Tarragon and Caper Deviled Eggs
6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
1 ½ 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
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
1 ½ 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
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.
If not eating immediately, cover well and refrigerate.
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.
If not eating immediately, cover well and refrigerate.
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