Deviled Eggs Provencale

Name: Deviled Eggs Provencale
Ingredients: 6 hard-boiled eggs; 2 tablespoons homemade mayonnaise; 12 teaspoon herbes de provence; 1 tablespoon chopped capers or 1 tablespoon chopped cornichon, drained; 6 -12 french tarragon leaves (NOT dried tarragon); cracked black pepper

6 ingredients

5 steps

Ingredients

6 hard-boiled eggs
2 tablespoons homemade mayonnaise
12 teaspoon herbes de provence
1 tablespoon chopped capers or 1 tablespoon chopped cornichon, drained
6 -12 french tarragon leaves (NOT dried tarragon)
cracked black pepper

Directions

1

Peel the eggs, cut in half and remove egg yolks.
2

Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers.
3

Divide mixture and stuff the cooked egg halves.
4

Garnish with the tarragon leaves and black pepper.
5

Cover eggs and refrigerate until ready to serve.