April 25, 2011

Deviled Eggs with Tarragon and Capers

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.

19 comments:

  1. What a nice twist on traditional deviled eggs. Awesome.

    Velva

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  2. 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.

    Best,
    Bonnie

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  3. 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.

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  4. yum, I make mine with Dill and Bon Apetite. I also use plain yogurt instead of Mayo for calorie purposes. So very good.

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  5. Beautiful photos. Looking forward to trying this recipe. Thanks

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  6. Oh Karen, those look SO good, beautiful presentation, too! I'm a fool for capers. :D
    Isn't that the truth? A plate of Deviled Eggs never lasts long, no matter what time of year, and always a hit at parties.

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  7. Oh YUM!~! They look so good. Love deviled eggs and these have a great new twist.

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  8. I really like tarragon and find myself reaching for the tarragon vinegar more often. And capers too! Love those little salty guys. Looks good Karen!

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  9. I love the filling for these deviled eggs! The combination of tarragon and capers sounds fabulous!

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  10. I 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.

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  11. I love deviled eggs! you are right....they last about (snap) that long.

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  12. tarragon and capers sounds like a FANTASTIC deviled eggs combo....delicious!

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  13. Greetings from Southern California

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  14. Love these eggs with the addition of capers and tarragon!Great flavors!

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  15. Yum! 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!

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  16. Love deviled eggs. And they look so pretty too. :)

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  17. The 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 :)

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  18. Mmm - 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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