Ingredients
6 eggs, hard-cooked and peeled
¼ c mayonnaise
1 t Dijon mustard
1 T capers, chopped
1/8 t cayenne
1 t caper juice
Method
Peel the eggs and slice the in half lengthwise
Gently remove the cooked yolks and transfer them to a work surface
Hold the cooked egg whites aside until ready to fill
Add to the work surface with the egg yolks the mayonnaise, mustard, capers, cayenne, caper juice.
Use a fork, smash the egg yolks and combine the ingredients to create a smooth filling for the egg whites
Use a small scoop or spoon transfer the egg yolk mixture to the egg whites filling the space where the egg yolks had been.
Chill and serve
Yield: 12 halves