Why is it that a plate of deviled eggs in a room full of people lasts about that long? Because they're so good, that's why!
This is the perfect finger food... easy to pick up... a couple of bites and it's gone. I made these eggs to go with our Easter dinner but didn't want the same old mayonnaise-mustard-pickle relish variety, so I went on a search and found this recipe.
I love the light anise scent and flavor of tarragon, and capers are a favorite of mine, so I figured I couldn't go wrong with these. Dust them with a little paprika and dress them up with a parsley leaf and you have a perfect plate of deliciousness!
Deviled Eggs with Tarragon and Capers
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 T capers, drained and minced
3 tsp fresh minced tarragon
1/4 tsp ground mustard
1/2 tsp salt
1/2 tsp black pepper
Paprika
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with a fork. Stir in mayonnaise, capers, tarragon and mustard until smooth and creamy. Spoon or pipe into egg white halves. Dust with paprika. Cover with plastic wrap and refrigerate 1 hour or until ready to serve.
What a nice twist on traditional deviled eggs. Awesome.
ReplyDeleteVelva
One of my very favorite foods! I've done all varieties and am looking forward to doing yours. I grew up on deviled eggs with a little mayonnaise, a dash of mustard and sweet pickle relish--always! I've even done them with a little caviar for a party.
ReplyDeleteBest,
Bonnie
What beautiful photos. And I love the sounds of this recipe. I take Deviled Eggs to alot of gatherings and can't wait to give this a try. Mine are usually the mayo/mustard/vinegar version.
ReplyDeleteyum, I make mine with Dill and Bon Apetite. I also use plain yogurt instead of Mayo for calorie purposes. So very good.
ReplyDeleteBeautiful photos. Looking forward to trying this recipe. Thanks
ReplyDeleteOh Karen, those look SO good, beautiful presentation, too! I'm a fool for capers. :D
ReplyDeleteIsn't that the truth? A plate of Deviled Eggs never lasts long, no matter what time of year, and always a hit at parties.
Oh YUM!~! They look so good. Love deviled eggs and these have a great new twist.
ReplyDeleteI really like tarragon and find myself reaching for the tarragon vinegar more often. And capers too! Love those little salty guys. Looks good Karen!
ReplyDelete*drool* Capers are so wonderful.
ReplyDeleteI love the filling for these deviled eggs! The combination of tarragon and capers sounds fabulous!
ReplyDeleteI love deviled eggs. We have a "go to" gal who brings the deviled eggs. They never last long, that's for sure. Yours look mighty good.
ReplyDeleteI love deviled eggs! you are right....they last about (snap) that long.
ReplyDeletetarragon and capers sounds like a FANTASTIC deviled eggs combo....delicious!
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Love these eggs with the addition of capers and tarragon!Great flavors!
ReplyDeleteYum! Love your deviled eggs and wish I could attack that plate! They look great with the touch of parsley! I will have to try your recipe, thanks!
ReplyDeleteLove deviled eggs. And they look so pretty too. :)
ReplyDeleteThe addition of tarragon sounds great. My deviled eggs are alway too wet, I bet it is because I use mustard instead of ground mustard. Thanks :)
ReplyDeleteMmm - the only other variation I've tried on the traditional deviled egg is to add dill to the mix... It's very good, but I love tarragon and capers so I'm thinking this one will be just as delicious!
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