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Deviled Eggs Provençale

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“The combination sounded good to me on paper, so I tested it and liked it! Please try to avoid using commercially prepared herbes de Provence as homemade is much, much better. A really good recipe I recommend is: Herbes de Provence. Perfect for that next French countryside themed meal or for the Easter feast. I don't know how Provincial this recipe is, but the name sounded catchy so it stuck. A CG Original. PS> If you have any safety concerns, please substitute store bought mayonnaise for the homemade. The verdict is still out on whether a wee bit of Dijon would work in this recipe. If I try it, I'll update the recipe with my findings.”
READY IN:
15mins
YIELD:
6 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the eggs, cut in half and remove egg yolks.
  2. Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers.
  3. Divide mixture and stuff the cooked egg halves.
  4. Garnish with the tarragon leaves and black pepper.
  5. Cover eggs and refrigerate until ready to serve.

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