Caper Tarragon Deviled Eggs are a delightful twist on the classic deviled eggs recipe. The addition of capers and fresh tarragon brings a unique and flavorful dimension to this appetizer. Perfect for parties, gatherings, or as a tasty snack.
Ingredients: 6 large eggs. 3 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon fresh tarragon, finely chopped. 1 tablespoon capers, drained and chopped. Salt and pepper to taste. Paprika for garnish.
Instructions: Cover the eggs with cold water and put them in a saucepan. Over high heat, bring the water to a boil. Then, lower the heat, cover, and let it cook for 10 to 12 minutes. Put the boiled eggs in a bowl of ice water to cool down. Once they are cool, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a bowl. Use a fork to mash the egg yolks, then add the Dijon mustard, tarragon, and chopped capers. Mix everything together well. If you want, you can add salt and pepper to taste. Use a spoon or a piping bag to add the yolk mixture to each egg white half. As a finishing touch, sprinkle paprika on top of the filled eggs. Put the deviled eggs in the fridge for at least 30 minutes before you serve them. Have fun with your tasty Caper Tarragon Deviled Eggs!
Prep Time: 15 minutes
Cook Time: 12 minutes
Emails
