Thursday, April 28, 2011
Deviled Eggs My Way
I cannot remember when I started making deviled eggs this way. It may have been a logical next step after I started putting mustard in the egg salad I would make for my grandparents at about 9-years-old.
They were the first champions of my cooking, eating anything I made and telling me it was good.
My grandfather would say very convincingly,
"This is the best egg salad I've ever had! What is in here."
"I put mustard in Grandpa." I would reply, feeling very innovative.
"Fantastic!" He would exclaim, making me feel like a culinary genius.
Or it could've been a couple years later when I discovered capers and thought they should go in everything from tuna salad to Hamburger Helper. And I can attest capers do help hamburger.
Although at that time I'm pretty sure I had no idea what tarragon was yet, so maybe these eggs progressed with me as I evolved. As I added new ingredients to my repertoire, so did the eggs. I do know that I have been making them this way for a long time and it is one of the few recipes I never deviate from.
After Easter we had a bevy of eggs leftover giving me a perfect excuse to make my deviled eggs.
Tarragon-Caper Deviled Eggs
(Print This Recipe)
Makes 4-6 servings
6 hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup mayonnaise
2 teaspoons chopped capers
2 teaspoons chopped tarragon, plus a few extra leaves for garnish
1/2 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1. Remove yolks from eggs and place them in a medium bowl. Add remaining ingredients and mash together until mostly smooth with a few little lumps.
2. Spoon or pipe filling back into whites, garnish each with a little black pepper and a tarragon leaf. Serve.