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Deviled Eggs with Capers and Tarragon
- 6 hard-boiled eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 1 1/2 teaspoon Dijon mustard
- 2 tablespoons minced celery
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon minced drained capers
- 2 teaspoons minced shallot
- Sliced celery
Directions:View on Bon Appetit
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