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
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.