March 24, 2013
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.
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