Deviled Eggs with Capers and Tarragon

Ingredients for Deviled Eggs with Capers and Tarragon

• 6 hard-boiled eggs

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon mayonnaise

• 1 1/2 teaspoons Dijon mustard

• 2 tablespoons minced celery

• 20ml chopped fresh tarragon

• 1 tablespoon minced drained capers

• 2 teaspoons minced shallot

• Sliced celery

How to make Deviled Eggs with Capers and Tarragon

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.

Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.