Deviled Eggs With Fresh Tarragon And Capers - cooking recipe

Ingredients

6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise (I added a bit more because I like my deviled eggs creamy)
1 1/2 teaspoons Dijon mustard
2 tablespoons celery, 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, thinly sliced for garnish

Preparation

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 or 2 slices of celery.
If not eating immediately, cover well and refrigerate.