The fresh tarragon is what makes this deviled egg so special. If you can't get fresh, don't bother.
6 hard-cooked 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
Spoon yolks from egg halves into small bowl; mash egg 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.)
Makes 6 appetizer servings.
Bon Appetit, June 2000
Thursday, March 28, 2002
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