Deviled Eggs with Tarragon and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 appetizer servings
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon dry mustard
- 2 tablespoons minced green onion
- Carbohydrate 1 g(0%)
- Cholesterol 154 mg(51%)
- Fat 9 g(14%)
- Fiber 0 g(1%)
- Protein 5 g(11%)
- Saturated Fat 3 g(13%)
- Sodium 118 mg(5%)
- Calories 109
Preparation 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.)
Preparation 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.)
