French Twist Deviled Eggs

    Ooh, la la! This easy app is (a little) fancy and (a lot) delicious.
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    Recipe by Charles Grayauskie

    • Makes 12 halvesServings

    Ingredients

    • 6 eggs

    Stir-ins

    • 5 tbsp. mayonnaise

    • 1 tbsp. chopped drained capers

    • 1 tsp. Dijon mustard

    • 1 tsp. Champagne vinegar

    Toppings

    • Sliced cornichons

    • Fresh tarragon leaves

    Preparation

    In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter.

    Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!