START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

Garlic-Tarragon Eggs on Salad Greens – Recipe

Garlic-Tarragon Eggs on Salad Greens – Recipe

This deliciously sophisticated herbed version of deviled eggs makes a lovely spring salad served on a bed of fresh mesclun greens.

Easy to make and great to take to parties and picnics as the weather warms.

INGREDIENTS

8 large eggs
12 cloves mild garlic, peeled
3 teaspoons drained capers, rinsed
4 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 teaspoon white wine vinegar
Salt and freshly-ground black pepper, to taste
2 teaspoons freshly-ground green peppercorns, garnish

1. Place the eggs and garlic in a medium saucepan, cover with water, and bring to a boil. Lower the heat to medium and simmer 10-12 minutes.

2. Take the eggs out of the saucepan and immerse them in a bowl of cold water for 5 minutes. Remove the garlic from the saucepan and set aside to cool.

3. Drain the eggs, remove the shells, then slice the eggs in half lengthwise. Remove the yolks and place them in a small bowl or in a food processor. Add the garlic, capers, and oil. Blend with a mixer or food processor at medium-low speed until the ingredients form a chunky mixture. If using a food processor, transfer the mixture to a small bowl.

4. Add the tarragon, basil, and vinegar, and stir by hand 1 minute, or until the ingredients are evenly combined. Season with salt and pepper.

5. Fill the egg white halves with the mixture and garnish with ground green peppercorns. Chill at least one hour before serving.

Serves 8.

Read more: Food, All recipes, Soups & Salads

Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998). Copyright (c) 1998 by Barbara Ciletti. Reprinted by permission of Taunton Press.
Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

2 comments

+ add your own
11:41AM PDT on Apr 1, 2013

Does sound tasty! Thanks.

12:12AM PDT on Apr 1, 2013

Yummmmm! Sounds good.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Add 1/2 to 1 cup of mashed pumpkin the next time you make a bread pudding, along with raisins, walnu…

Ha ha ...eat more chocolate and bananas ... but don't buy rhino horn!

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.