Deviled Eggs With Capers

9 ingredients
5 steps

Ingredients

  • 6 large eggs hard-cooked and peeled
  • 2 tablespoons mayonnaise
  • 1 tablespoon butter softened
  • 2 teaspoons capers drained small, or chop the bigger ones
  • 2 tablespoons green onion finely chopped
  • 1 tablespoon dry mustard
  • 1 pinch paprika to taste
  • paprika
  • parsley sprigs Fresh

Directions

  1. 1
    Place the eggs in a large saucepan and add cold water to cover by 1 to 1 1/2 inches. Bring to a boil over medium-high heat. When the water reaches a boil, remove the pan from the heat, cover and let stand for 20 minutes. When cooled down, peel and cut eggs in half lengthwise, carefully removing the yolks.
  2. 2
    Mash yolks, stir in the mayonnaise, butter, capers, green onion, and mustard. Add salt, pepper and paprika to taste.
  3. 3
    Spoon or pipe egg yolk mixture evenly into egg white halves.
  4. 4
    Cover carefully with cling film and chill at least 1 hour or until ready to serve.
  5. 5
    When ready to serve, sprinkle some paprika over the stuffed eggs and garnish with a sprig of fresh parsley, as desired.

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