Shelly's Recipe

CAPERS AND CREOLE DEVILED EGGS

Category: Deviled Eggs

6 large eggs, hard-cooked
2 tbsp mayonnaise
1 heaping tbsp mustard, Creole or coarse grain
4 tsp freshly squeezed lemon juice
1 tbsp 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.