Deviled Eggs with Capers

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

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