Deviled Eggs with Tarragon and Capers

By mirelsonp

Recipe source: Bon Appetit

When making any type of deviled egg, you don't need to use the freshest eggs, as they are usually the hardest to peel. But stirring the eggs gently as they cook helps ensure that the yolks set in the center of the egg, which will provide usable receptacles for stuffing.

Ingredients

• 6 hard-boiled eggs, peeled, halved lengthwise
• 3 Tbsp. sour cream
• 2 Tbsp. mayonnaise
• 2 tsp. fresh lemon juice
• 1/4 tsp. dry mustard
• 2 Tbsp. minced green onion
• 4 tsp. drained capers
• 1 tsp. minced fresh tarragon

Details

Servings 6

Preparation

Step 1

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.

Make ahead: Can be made 8 hours ahead. Cover; refrigerate.