1 tablespoon extra virgin olive oil
1 shallot, minced
1 thin slice ham, finely diced
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon Dijon
1 tablespoon minced fresh tarragon plus small leaves for garnish
1 tablespoon capers
1 tablespoon brine from the capers
1/8 teaspoon white pepper
In a small frying pan over medium heat, heat the olive oil. Add in the minced shallots and cook until caramelized, stirring frequently. Strain the shallots and set aside, leaving the remaining oil in the pan. Add the ham and cook until crisp. Remove from heat and set aside.
Cleanly slice the hard-boiled eggs in half. Pull the egg yolks out from the center and place them in a medium-sized bowl. Mash the yolks with the tines of a fork until smooth. To the egg yolks add the cooled caramelized shallots, mayonnaise, Dijon, tarragon, capers, caper brine, and white pepper. Mix until smooth. Pipe or spoon the yolk filling into the hollowed out egg whites. Garnish the eggs with the crisp ham and fresh tarragon leaves.
Refrigerate until ready to serve.
Makes 12 deviled eggs.
...one plate at a time.
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