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Ingredients:
8 large eggs
1 1/2 teaspoons Dijon mustard or to taste
2 tablespoons
mayonnaise or to taste
2 tablespoons drained capers coarsely chopped
Salt and freshly ground black pepper
Finely chopped fresh parsley,
optional
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Devilled Eggs With Capers
Sprinkled with parsley and sliced the "other" way, an old-fashioned
favorite takes on a new guise. Be sure to pack these in a tightly sealed
container in a cooler filled with ice.
1. Place eggs in a large pot of cold water over medium heat. Bring to a boil,
lower to a simmer, and cook for 12 minutes. Drain, and let stand in cold water
for a few minutes or just until cool enough to handle. Under cold, running
water, crack and peel the eggs. Place eggs on paper towels to drain and cool.
2. Cut eggs in half lengthwise and scoop out the yolks. Place yolks in a
bowl and mix with mustard, mayonnaise, capers, salt, and pepper. You will have
about 1 cup filling.
3. Stuff the filling back into the eggs (or pipe in
with a pastry bag) then place eggs "back together," letting some of the filling
show all the way around, like a layer cake. Roll edges in parsley, if desired,
and keep cold until ready to serve.
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