Deviled Eggs with Capers and Tarragon Recipe
These Deviled Eggs replace some of the traditional mayonnaise with olive oil, and the capers and fresh tarragon make for a lively flavor that’s a nice change from the classic mayo/mustard combination.
Directions:
1. Shell hard boiled eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with sea salt and pepper.
2. Spoon yolk mixture into whites. Garnish each with a sprinkle of wild fennel pollen. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
yield 12