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Ingredients
6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 – 1 1/2 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons celery, very finely minced
4 teaspoons fresh tarragon, minced
1 tablespoon capers, drained and minced
2 teaspoons shallots, minced finely
Salt, to taste
Fresh ground black pepper, to taste
Celery, leaves for garnish
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Instructions
Boil the eggs, shell and cut in half lengthwise.
In a small bowl mash the eggs yolks with a fork. Mix
in the olive oil, mayonnaise, and Dijon mustard. Stir
in the celery, fresh tarragon, capers and the shallots.
Season to taste with salt and pepper.
Divide and spoon the mixture into the egg halves. Garnish
each egg half with 1 celery leaf if desired. Cover well
and refrigerate until serving time.
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