Deviled Eggs with Capers and Tarragon |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | |||||||||
| INGREDIENTS: | ||
| 6 hard-boiled eggs | 2 tablespoons extra-virgin olive oil | 1 tablespoon mayonnaise |
| 1-1/2 teaspoons Dijon mustard | 2 tablespoons minced celery | 4 teaspoons chopped fresh tarragon |
| 1 tablespoon minced drained capers | 2 teaspoons minced shallot | sliced celery |
| 1 | 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. |