Deviled Eggs with Tarragon and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A tangy little appetizer (or go-with) that's a breeze to put together. Lemonade, soda or Pinot Grigio would be great with this menu. Ingredients:
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 |
Directions:
1. 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.)
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