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Deviled Eggs With Fresh Tarragon and Capers

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“From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....”
READY IN:
15mins
YIELD:
6 hard boiled eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the eggs, shell and cut in half lengthwise.
  2. In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
  3. Stir in the celery, fresh tarragon, capers and the shallots.
  4. Season to taste with salt and pepper.
  5. Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
  6. If not eating immediately, cover well and refrigerate.

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