You can't not eat the deviled egg. The deviled egg beckons you like a beacon from your childhood, reminding you of all things comforting. The deviled egg, with it's multitude of variations (like this), calls out to your creative side. Your friends also like the deviled egg. It is always welcomed like a long lost relative. People will have two, but they really want four. They say they don't want the last one, but they're lying. That is the power of the deviled egg. And it is not to be feared, but devoured!
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Deviled Eggs a la France
6 hard boiled eggs, peeled
2 or 3 tablespoons mayonnaise
1 tablespoon Dijon mustard, or more to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon chopped capers
Salt and freshly ground pepper
Cut eggs in half, carefully removing yolks into a small bowl. Add remaining ingredients to bowl with egg yolks, mixing to combine. Adjust salt and pepper. Spoon carefully into egg white halves, arrange artfully on a plate, get your share!