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Easter: Deviled Eggs with Capers & Tarragon

Source of Recipe


Bon Appétit, April 2006



List of Ingredients



• 6 hard-boiled eggs
  
• 2 Tbsp extra-virgin olive oil
  
• 1 Tbsp mayonnaise
  
• 1½ tsp Dijon mustard
  
• 2 Tbsp minced celery
  
• 4 tsp chopped fresh tarragon
  
• 1 Tbsp minced drained capers
  
• 2 tsp minced shallot
  
• .
  
• Thinly sliced celery
  






Instructions



1. Shell eggs, then cut in half lengthwise.
   
   
2. 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.
   
   
3. Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
   
   Makes 12