Directions:
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, tarragon, chives, pepper, and capers. Spoon an equal amount into each of the egg halves. Sprinkle with extra chives, if desired.

My thoughts:

If you are a long time reader, you know that over the years I've posted more thanafewrecipesfordeviledeggs. The second time I posted a recipe for deviled eggs I was apprehensive (how many variations on one dish can people be interested in?) but it soon became clear that there is a seemingly endless appetite for deviled egg recipes; every day dozens and dozens of people find this site expressly looking for deviled egg recipes and variations. Not to mention the e-mails I get asking for more deviled egg recipes when it has been a while since the last one. Who am I to disappoint?

To me, the beauty of the deviled egg is its ease in preparation, endless variations (check out this cookbook if you don't believe me) and the fact that they are a real crowd pleaser. I can't remember a picnic or cookout I've attended that didn't have deviled eggs and rarely are there any left at the end of the day. For these particular deviled eggs the combination of tarrgaon, chives and capers add an elegant touch to the eggs without adding a lot of extra work. I just cut the herbs directly into the bowl using my kitchen shears and gave it a good mashing.

12 comments:

My mom-in-law owns an egg farm and she sends me eggs by tray of 32 pieces...yes, there is definitely an endless need for deviled eggs recipes for me! This one sounds delicious :) And thanks for linking all your past deviled eggs recipes in this post!

This weekend I'll be going to my husband's family's annual Family Reunion and Sweat Endurance Contest. The family is huge (meaning no disrespect to its individual members) and it seems that every matron brings her own version of deviled eggs. This year I think I will do a photo montage on the many varieties of deviled eggs on the family buffet. If I manage to make it interesting, I'll post the images to SmugMug and send you guys a link. Just for the giggles of it.

But I can guarantee one thing: NOBODY will have awesome deviled eggs like yours, Rachel! Thanks for always showing us the better way.

Deviled eggs are the best!!! Plenty o' protein, some mayo to be yummy, and topped off/mixed up with herbs or other variant doodads. Not sure I'm totally thrilled on the capers, but I'd even give it a try to get some deviled eggs!

I think the blogging universe may be trying to tell me something! This is the second deviled egg recipe I've seen in a few weeks that's seriously making me re-think my dislike of the dish. These look great and the combo sounds fantastic. Taragon reminds me of Bernaise sauce, which is just delish! Thanks for the inspiration.