Deviled Eggs with Tarragon and Capers Recipe

Deviled Eggs with Tarragon and Capers Recipe

  • 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
  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. (Can be made 8 hours ahead. Cover; refrigerate.)
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