Update the old standby deviled eggs appetizer with new flavors -- tarragon and briny capers. Photo credit: Maria Lichty from Two Peas and Their Pod.
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher
Stir in mayonnaise, capers, tarragon and mustard until smooth and creamy. Spoon or pipe yolk mixture into egg white halves
Refrigerate 1 hour or until ready to serve
To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.