Deviled Eggs

Ingredients

• 12 large eggs, hard boiled, peeled and halved
• 1/3 cup spicy brown mustard
• 1/4 cup mayonnaise
• 2 teaspoons white wine vinegar
• 1/4 teaspoon hot sauce
• 4 teaspoons capers packed in brine; drained
• 1/4 cup minced parsley
• salt and cayenne pepper
• 3 to 4 tablespoons water
• paprika for garnish

Method

Remove yolks from hard boiled eggs and reserve whites. In bowl, mash yolks with fork. Add remaining ingredients, except water and paprika. Stir well to combine, adding just enough water to reach desired consistency. Mound filling in whites and sprinkle with paprika. Arrange eggs on serving platter.

Yield: 24 halves

Tip: Hard boil eggs one day in advance, then stuff them the morning of the party. Increase hot sauce and cayenne if you prefer a hotter egg.

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