Deviled Eggs With Capers And Tarragon Recipes

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DEVILED EGGS WITH FRESH TARRAGON AND CAPERS



Deviled Eggs With Fresh Tarragon and Capers image

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....

Provided by COOKGIRl

Categories     Brunch

Time 15m

Yield 6 hard boiled eggs

Number Of Ingredients 11

6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise (I added a bit more because I like my deviled eggs creamy)
1 1/2 teaspoons Dijon mustard
2 tablespoons celery, finely minced
4 teaspoons fresh tarragon, minced
1 tablespoon capers, drained and minced
2 teaspoons shallots, minced finely
salt, to taste
fresh ground black pepper, to taste
celery, thinly sliced for garnish

Steps:

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

Nutrition Facts : Calories 132.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 212.6, Sodium 138.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 6.7

DEVILED EGGS WITH TARRAGON AND CAPERS



Deviled Eggs with Tarragon and Capers image

Categories     Dairy     Egg     Appetizer     Summer     Tarragon     Capers     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 8

6 hard-boiled eggs, peeled, halved lengthwise
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon dry mustard
2 tablespoons minced green onion
4 teaspoons drained capers
1 teaspoon minced fresh tarragon

Steps:

  • Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add sour cream, mayonnaise, lemon juice and mustard; blend well. Mix in green onion, capers and tarragon. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. (Can be made 8 hours ahead. Cover; refrigerate.)

LEMON CAPER DEVILED EGGS



Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
  • Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

DEVILED EGGS WITH CAPERS AND TARRAGON



Deviled Eggs with Capers and Tarragon image

Provided by Kristine Kidd

Categories     Egg     Herb     Appetizer     Easter     Vegetarian     Quick & Easy     Low Cal     Halloween     Spring     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 9

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

Steps:

  • 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.
  • Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

TARRAGON DEVILED EGGS



Tarragon Deviled Eggs image

Provided by Claire Robinson

Categories     appetizer

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 6

6 large eggs
Kosher salt and freshly cracked black pepper
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon finely chopped sweet gherkins, plus 1 teaspoon brine
2 teaspoons finely chopped tarragon, plus 12 tarragon leaves, for garnish

Steps:

  • Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.
  • Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.

DEVILED EGGS WITH CAPERS



Deviled Eggs With Capers image

Make and share this Deviled Eggs With Capers recipe from Food.com.

Provided by Sweetiebarbara

Categories     < 4 Hours

Time 2h

Yield 16 deviled eggs, 8-12 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, cooled and peeled (I hard boil according to Martha Stewart's Hard Boiled Eggs 101)
1 teaspoon peppercorn
1/2 teaspoon capers (liquid only)
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 pinch sugar
1 teaspoon capers

Steps:

  • Slice the eggs in half from top to bottom.
  • Scoop the yolks into a medium mixing bowl and lay the whites aside.
  • Place the peppercorns into a pepper mill and grind fine.
  • Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
  • Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
  • Pipe the mixture into each of the white halves.
  • Finish garnish with capers.
  • Chill for at least 1 hour in the refrigerator before serving.

TARRAGON AND SPICE DEVILED EGGS



Tarragon and Spice Deviled Eggs image

No holiday meal is complete without deviled eggs. These are a great twist on the classic.

Provided by Jason Warne

Categories     Appetizers and Snacks     Deviled Eggs

Time 1h

Yield 24

Number Of Ingredients 12

12 eggs
⅓ cup mayonnaise
3 tablespoons prepared horseradish, or to taste
1 ½ tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons sweet pickle juice
2 teaspoons cider vinegar
salt and ground black pepper to taste
4 teaspoons chopped fresh tarragon
2 teaspoons minced green onion (white part only)
1 pinch paprika
24 fresh tarragon leaves, or as needed

Steps:

  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
  • Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 1.1 g, Cholesterol 94.2 mg, Fat 4.9 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 82.1 mg, Sugar 0.4 g

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