Saturday, January 1, 2011


These can be made a few hours in advance and kept cold in a covered container. You may want to boil an extra egg or two to allow for peeling mishaps.

6 eggs
2 T. finely chopped fresh tarragon
2 T. good olive oil
1 T. capers, chopped
2 T. (finely flaked) tuna packed in olive oil
salt and freshly ground pepper
Place the eggs in a saucepan and add cold water to barely cover. Cover the pan and bring to a boil, then remove the pan from the heat and let stand for 12 minutes. Remove the eggs to a bowl of ice water.
Peel the eggs, cut them in half lengthwise and remove the yolks to a mixing bowl. Cut a very thin slice off the rounded base of each egg white so that the egg halves will stand upright.
Add the tarragon, olive oil, capers, and tuna to the egg yolks. Season to taste with salt and pepper. Spoon the yolk mixture into the egg white shells.

Wines: dry whites, light reds, fuller-bodied reds
Compliments seafood, cured meats

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