You can’t have Easter brunch without eggs, specifically my favorite egg dish: deviled eggs! I wanted something different than the typical kind you find at a gathering in the American South. After tasting this, I found that I love this a lot more than the traditional recipe! Here, the brininess of the capers mix well with the egg yolks while the shallot adds a depth I have never experienced in a deviled egg; and finally, the tarragon adds a nice finish. ( This is a modified version of a Bon Appetit recipe).
SERVINGS: MAKES 12
- 6 hard-boiled eggs (boil a couple more in case they don’t look so nice after you peel them)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 1 1/2 teaspoon Dijon mustard
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon minced drained capers
- 2 teaspoons minced shallots
- Tarragon leaves and or capers for garnish
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork.
- Mix in oil, mayonnaise, and mustard. Stir in tarragon, capers, and shallot. Season to taste with salt and pepper.
- Place yolk mixture into a plastic zip top bag, making sure you fill only one corner of the bag. Snip the corner and pipe the yolk mixture into the empty egg whites. Alternatively, you can spoon the yolk mixture into the whites.
- Garnish with tarragon leaves and or capers if desired.
- DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.