10896Deviled Eggs with Tarragon1 hr15 mins12 deviled eggsTue Apr 07 05:23:00 -0700 2009Tue Apr 07 08:30:39 -0700 2009EasyAmericanCHOW
http://www.chow.com/recipes/10896
Tue, 07 Apr 2009 15:30:39 GMTEverybody loves these little devilsA classic, these devils are the first to disappear at any get-together.
Tarragon and capers provide the perfect foil for the silky, rich yolks in these deviled eggs.]]>
Place eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then remove from heat and let sit in the hot water for 12 minutes. Drain eggs and run under cold water until cool enough to handle. Transfer to the refrigerator for 20 minutes or until completely cool.
Crack and peel each hard-boiled egg. Using a sharp knife, slice eggs in half lengthwise. Scoop out yolks and place in a medium mixing bowl; reserve empty egg halves on a serving tray.
Mash yolks with a fork and add mayonnaise, mustard, capers, and tarragon. Mix thoroughly with the fork until smooth. Season with salt and freshly ground black pepper.
Fill each egg white with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon. Garnish each with a sprinkling of minced chives, and serve.