Appetizers, eggs, caper and tarragon stuffed eggs 1 Appetizers, eggs, caper and tarragon stuffed eggs 2

12 medium eggs

6 tablespoons sour cream

4 tablespoons mayonnaise

1 tablespoon fresh lemon juice, more to taste

1 teaspoon dry mustard

4 tablespoons minced green onion

3 tablespoons drained capers

1 tablespoon minced fresh tarragon

paprika for garnish (optional)

  1. Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.)  until the timer goes off.  Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely.  (This causes a jacket of steam to form between the egg and shell to facilitate peeling.)  Peel the eggs and, using a knife run under cold water, halve them lengthwise.
  1. Scoop the yolks from the eggs, keeping the egg white halves intact, and use a spatula to force the yolks through a fine sieve into a small bowl. Add the sour cream, mayonnaise, lemon juice and mustard;  blend well.  Mix in green onion, capers and tarragon.  Season with salt and pepper.  Cover and refrigerate yolks until stiff, about 30 minutes.  Refrigerate whites separately.  Spoon yolk mixture back into whites, mounding at center.  (Eggs can be made 8 hours ahead.  Cover and refrigerate.)

NOTE:  Other herbs, such as parsley and/or chives, can replace the tarragon.


adapted from Barbara Fairchild, The Bon Appetit Cookbook

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