Deviled Eggs with Fresh Tarragon and Capers
Elevate your appetizer game with these tangy and herbaceous Deviled Eggs with Fresh Tarragon and Capers. This elegant twist on a classic features creamy yolks blended with rich mayonnaise, zesty Dijon mustard, and a splash of white vinegar for a bright, tangy kick. The addition of finely chopped capers brings a briny pop, while fresh tarragon adds a touch of sophisticated, anise-like freshness. Topped with a sprinkle of smoky paprika and delicate tarragon sprigs, these deviled eggs are as beautiful as they are flavorful. Perfect for brunches, dinner parties, or holiday gatherings, this recipe is easy to prepare in just 25 minutes and can be made ahead for effortless entertaining.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 tablespoon capers (drained and chopped)
- 1 tablespoon fresh tarragon leaves (finely chopped)
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika (for garnish)
- 6 pieces small tarragon sprigs (for garnish)
Instructions
Place the eggs in a single layer in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat.
Once the water comes to a boil, cover the saucepan, turn off the heat, and let the eggs sit for 10 minutes.
Carefully transfer the eggs to a bowl of ice water using a slotted spoon and let them cool for about 5 minutes.
Peel the eggs and slice them in half lengthwise.
Scoop out the yolks gently with a spoon and place them in a medium mixing bowl. Arrange the egg whites on a serving platter, cut-side up.
Mash the yolks with a fork until smooth. Stir in the mayonnaise, Dijon mustard, white vinegar, capers, chopped tarragon, salt, and black pepper until well combined.
Using a small spoon or a piping bag fitted with a star tip, fill the egg white halves with the yolk mixture, mounding slightly.
Sprinkle the filled eggs with a light dusting of paprika for garnish.
Top each deviled egg with a small sprig of tarragon for an elegant presentation.
Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
