Tarragon and Caper Deviled Eggs

Update the old standby deviled eggs appetizer with new flavors -- tarragon and briny capers. Photo credit: Maria Lichty from Two Peas and Their Pod.

Ingredients
Serves: 6
Serving Size: 2 halves
Directions
10 mins Prep time
10 mins Prep time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 136Calories: 136Cholesterol: 190mg
  • Sodium: 162mgProtein: 6g
  • Total Fat: 12gFiber: 0g
  • Carbohydrate: 1g

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