Deviled Eggs

I love putting a little twist on my deviled eggs!

Ingredients

• 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

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Directions

• 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.
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• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, capers, and caper juice.
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• 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.
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• Add mixture into a zip-lock bag, and cut corner tip off.
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• Squeeze yolk mixture into egg whites. Top with capers.
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• Bon Appetit!