March 24, 2013

Deviled Eggs

I love putting a little twist on my deviled eggs!


  • 8 large eggs
  • 1/3 cup light mayonnaise
  • 1 tablespoon whole grain french dijon mustard
  • 1 teaspoon caper juice
  • 1 tablespoon capers, chopped
  • Coarse salt and ground pepper
  • capers for garnish



  • Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

  • Meanwhile, in a medium bowl, mix together mayonnaise, mustard, capers, and caper juice.

  • Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

  • Add mixture into a zip-lock bag, and cut corner tip off.

  • Squeeze yolk mixture into egg whites. Top with capers.

  • Bon Appetit!

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