Name: Deviled Eggs with Tarragon and Capers
Yield: Makes 6 appetizer servings
Ingredients: 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

A tangy little appetizer (or go-with) that's a breeze to put together. Lemonade, soda or Pinot Grigio would be great with this menu.

Recipe information

Yield
Makes 6 appetizer servings

Ingredients

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

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.)