Deviled Eggs with Tarragon and Capers

By mschweickert

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

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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