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Deviled Eggs with Herbs and Capers

Servings: 6

Eggs are a perfect showcase for the trio of tarragon, parsley, and chives. Here, the herbs brighten a luxurious filling for deviled eggs, while a caper-chive drizzle on top adds a salty pop of flavor to this classic appetizer.


  • 6 hard-cooked eggs, chilled and peeled
  • 1/4 cup mayonnaise
  • 3 Tbs. thinly sliced fresh chives
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely chopped fresh tarragon
  • 1 tsp. Dijon mustard
  • 1/4 tsp. freshly ground black pepper
  • Pinch cayenne
  • Kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. nonpareil capers or coarsely chopped regular capers

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 190
  • Sodium (mg): 190
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 7


Halve the eggs lengthwise. Pop out the yolks into a small bowl, taking care to keep the whites intact; set the whites aside. Mash the egg yolks with a fork until fully crumbled. Add the mayonnaise, 1-1/2 Tbs. of the chives, the parsley, tarragon, mustard, pepper, cayenne, and a pinch of salt, and mix well.

Using a level tablespoon or level 1/2-oz. scoop, fill each egg-white half with the yolk mixture. As each is filled, place on a serving platter.

In a small bowl, mix the remaining 1-1/2 Tbs. chives with the oil and capers. Using a round 1/4 tsp. measuring spoon, make a slight depression on top of each yolk mound. Top each egg with the herb and caper mixture. Drizzle any remaining mixture over the deviled eggs. Serve or cover loosely, and refrigerate for up to 6 hours before serving.


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