food fanatic.bookaholic.mommy

Deviled eggs are one of my husband’s favorite small bites. I enjoy them myself as well, but I really like making them to have him call me “best wife ever”. 😉  If making deviled eggs is all its takes maybe I will stop doing other things like cleaning the bathroom. heh. I wish.

So anyhow, I recently tried out a deviled egg recipe that appearred in Bon Appetit a few years ago. The recipe was super easy to execute and the result was impressive and flavorful. Thedeviled eggs with capers and tarragon were a perfect way to start a recent spring dinner.  I knew they were a hit since there weren’t any leftovers!


Deviled Eggs with Capers and Tarragon (from Bon Appetit March 2006)


  • 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.
  2. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.
  3. Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Comments on: "Deviled Eggs with Capers and Tarragon" (1)

  1. Those sound delicious!

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