- 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
- 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.)