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Deviled Eggs With Capers

Deviled Eggs With Capers

Southern Living APRIL 2005

  • Yield: Makes 1 dozen
  • Prep time:15 Minutes
  • Chill:1 Hour

Ingredients

  • 6 large eggs, hard-cooked and peeled
  • 2 tablespoons mayonnaise
  • 1 tablespoon butter, softened
  • 2 teaspoons drained capers
  • 1 teaspoon chopped fresh chives
  • 1/8 teaspoon dry mustard
  • Salt and pepper to taste
  • Paprika (optional)
  • Fresh parsley sprigs (optional)

Preparation

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Stir in salt and pepper to taste. Spoon or pipe egg yolk mixture evenly into egg white halves.

Cover and chill at least 1 hour or until ready to serve. Sprinkle with paprika and top with parsley sprigs, if desired.

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Deviled Eggs With Capers recipe

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