Deviled Eggs with Tarragon and Capers

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " July 17, 2000 " >

<Summ>

<Nam>

Deviled Eggs With Tarragon And Capers

</Nam></Summ>

<RcpE name= " Deviled Eggs With Tarragon And Capers " author= " Bon Appétit, June

2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Deviled Eggs With Tarragon And Capers

 

Recipe By :Bon Appétit, June 2000

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 hard-boiled eggs -- peeled, halved lengt

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

 

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.)

Makes 6 appetizer servings.

 

Donna skywkn from " The Evergreen State "

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 127 Calories (kcal); 11g Total Fat; (75% calories from fat); 7g

Protein; 1g Carbohydrate; 217mg Cholesterol; 92mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : 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.

 

From AllMagazineRecipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizers

</CatT>

</CatS>

<IngR name= " hard-boiled eggs " qty= " 6 " >

<IPrp>

peeled, halved lengthwise

</IPrp>

</IngR>

<IngR name= " sour cream " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " mayonnaise " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " fresh lemon juice " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " dry mustard " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " minced green onion " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " drained capers " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " minced fresh tarragon " unit= " teaspoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

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.)

Makes 6 appetizer servings.

</DirT>

<DirT>

Donna skywkn from & quot;The Evergreen State & quot;

</DirT>

</DirS>

<Note>

A tangy little appetizer (or go-with) that & apos;s a breeze to put together.

Lemonade, soda or Pinot Grigio would be great with this menu.

& #013; & #010; & #013; & #010;From AllMagazineRecipes

</Note>

</RcpE></mx2>