Deviled Eggs Provencale

• 6 hard-boiled eggs
• 2 tablespoons homemade mayonnaise
• 12 teaspoon herbes de provence
• 1 tablespoon chopped capers or 1 tablespoon chopped cornichon, drained
• 6 -12 french tarragon leaves (NOT dried tarragon)
• cracked black pepper

1. Peel the eggs, cut in half and remove egg yolks.
2. Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers.
3. Divide mixture and stuff the cooked egg halves.
4. Garnish with the tarragon leaves and black pepper.
5. Cover eggs and refrigerate until ready to serve.

eggs, mayonnaise, herbes, capers, tarragon, cracked black pepper

Taken from www.food.com/recipe/deviled-eggs-proven-ale-206330 (may not work)