Deviled Eggs with Capers and Tarragon

Deviled Eggs with Capers and Tarragon

I’ve already admitted to not really loving the taste of hard boiled eggs. It would seem, however, that I am not alone when it comes to people and their “egg-phobias”. For everyone like me who prefers not hard boiled eggs (I always ask for no egg on my Cobb Salad) there is someone who can’t stand a runny yolk. Just last week one of my co-workers recoiled in horror last week when I described a plan I have to rework a poached egg. And yet, like all things, there are some recipes that beg to be the exception to my rule and this is certianly one of them. This recipe just won’t take ‘no’ for an answer as these lovelies are quite literally jam-packed with just about every “secret ingredient” I know of and love to use in food: capers, tarragon, shallots and mustard. Just one of these can be counted on to take an ordinary recipe ‘up town’. (Chop up some capers into your hamburger meat and see what I mean. A hint of tarragon in chicken salad and you are ready for an authentic French picnic.) I’d probably find eating deviled eggs with just one of these “secret ingredients” quite passable but put them all in and I all of a sudden can’t remember what my objection to hard boiled eggs ever was?

I ripped this recipe out of an old issue of Bon Appetite and thought I had lost it. Someone turned me onto Epicurious and there it was! Fantastic resource that site. I’ve made no changes as the proportions are just perfect.

Deviled Eggs with Capers and Tarragon


Deviled Eggs with Capers and Tarragon

Deviled Eggs with Capers and Tarragon

This is what you will need:

  • 6 hard boiled eggs
  • 2 T extra virgin olive oil
  • 1 T Mayonnaise
  • 1 1/2 teaspoon Dijon mustard
  • 2 T minced celery
  • 4 teaspoons chopped fresh tarragon
  • 1 T minced drained capers
  • 2 teaspoons minced shallots

This is how you make it:

  1. Shell the eggs and slice lengthwise. Transfer yolks to a small bowl and mash with a fork. Mix in oil, mayo and mustard and then mix in remaining ingredients. Season with salt and pepper to taste if necessary.
  2. Spoon or pipe mixture into whites. (I prefer to just use a spoon as the piping is just a bit too fussy for me.) Garnish with celery. Can be made up to 4 hours ahead

Deviled Eggs with Capers and Tarragon
I’m still on my diet. But since its the weekend and the delivery is suspended I’m telling myself that these would make a good diet snack because of the protien content and while there is that fat in the recipe, it is balanced and not too caloric if I only have two pieces. Am I fooling myself?


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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