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Deviled Eggs with Capers and Tarragon

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These devilled eggs with capers and tarragon offer a sophisticated, modern update to a classic party favourite. By swapping some of the traditional mayonnaise for extra-virgin olive oil and adding piquant capers, the filling achieves a silky texture with a bright, savoury finish. The fresh aniseed notes of tarragon lift the richness of the yolks, making these an elegant choice for a spring brunch or an autumnal drinks party.

As a versatile vegetarian snack, this dish is naturally gluten-free and packed with protein. The addition of finely minced celery and shallots provides a subtle crunch that contrasts beautifully with the creamy filling. These can be prepared a few hours in advance, allowing the herbal flavours to develop, making them a stress-free option for effortless entertaining.

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Ingredients for Deviled Eggs with Capers and Tarragon

  • 6 hard-boiled eggs

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon mayonnaise

  • 1 1/2 teaspoons Dijon mustard

  • 2 tablespoons minced celery

  • 20ml chopped fresh tarragon

  • 1 tablespoon minced drained capers

  • 2 teaspoons minced shallot

  • Sliced celery

How to make Deviled Eggs with Capers and Tarragon

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.

Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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