Capers 'n' Creole Deviled Eggs
Source of Recipe
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Recipe Introduction
To get perfect hard-cooked eggs, place eggs in a single layer in a large pot, filled with enough cold water to cover by 1 inch. Bring to boil over medium-high heat. Turn off heat and let eggs rest in water for 12 minutes, then plunge the eggs into cold water. When cool, drain eggs and refrigerate until ready to peel.
List of Ingredients
6 large eggs, hard-cooked
2 tablespoons mayonnaise
1 heaping tablespoon mustard, Creole or coarse grain
4 teaspoons freshly squeezed lemon juice
1 tablespoon finely minced scallions (green and white parts)
Salt and freshly ground black pepper, or to taste
Paprika for garnish
36 capers, drained, for garnish
Shell eggs, cut in half lengthwise, and pop yolks into mixing bowl. With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions. Mix in salt and pepper. Mixture should have pronounced lemon and mustard flavors, so add more if desired. (Chilling will make flavors less perceptible.)
Fill cavity in each egg half with yolk mixture. Top with sprinkle of paprika and place 3 capers on top of each filled egg half. Chill till ready to serve. Makes 12 pieces.
Note: For best flavor, serve just slightly chilled.
Recipe
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