6 hard boiled eggs, peeled and sliced lengthwise
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon capers
4 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh or freeze dried chives
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, tarragon, chives, pepper, and capers. Spoon an equal amount into each of the egg halves. Sprinkle with extra chives, if desired.
If you are a long time reader, you know that over the years I’ve posted more than a few recipes for deviled eggs. The second time I posted a recipe for deviled eggs I was apprehensive (how many variations on one dish can people be interested in?) but it soon became clear that there is a seemingly endless appetite for deviled egg recipes; every day dozens and dozens of people find this site expressly looking for deviled egg recipes and variations. Not to mention the e-mails I get asking for more deviled egg recipes when it has been a while since the last one. Who am I to disappoint?
To me, the beauty of the deviled egg is its ease in preparation, endless variations (check out this cookbook if you don’t believe me) and the fact that they are a real crowd pleaser. I can’t remember a picnic or cookout I’ve attended that didn’t have deviled eggs and rarely are there any left at the end of the day. For these particular deviled eggs the combination of tarrgaon, chives and capers add an elegant touch to the eggs without adding a lot of extra work. I just cut the herbs directly into the bowl using my kitchen shears and gave it a good mashing.