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: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 12 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.