Deviled eggs with capers and chives

Perhaps I should change this feature to OBVIOUS Holiday Apps. Because aren't deviled eggs the first thing we think of when someone mentions "appetizer"?

Still, a little reminder of what's good never hurts. And THESE deviled eggs have a twist. The capers and chives! They really give the eggs an extra kick.

Try 'em out.

Here's what you need and how you do it

One dozen eggs

1/3 cup mayo

2 Tablespoons dijon mustard

Paprika

2 Tablespoons capers

A few chives, chopped

Hard boil eggs by placing them in a pot of cold water, bringing to a boil, turning off heat and letting eggs sit for 20 minutes. Rinse in cool water.

Peel eggs while still warm. Let the eggs sit for 20 to 30 minutes. They will be easier to cut when cooler.

Slice eggs in half lengthwise. Scoop the yolks into a small bowl. Mix with mayo and mustard. Dish yolks back into the egg whites. Top with paprika, capers and chives.

Try not to eat them all yourself.

And please do take care not to bring this dish if there will be children with egg allergies in the vicinity.

Comments

[Michele]

Yum! Deviled eggs are the first thing to go at our house.

[Master's ~melly]

i know this is WAY late in the game for a comment, but here's a tip:

when you scoop out those yolks, put them in a plastic baggie. then add your mayo/mustard and mix by squishing the bag up. cut off one corner, and use like a piping bag to refill your eggs. this is SO much easier than using a bowl and a spoon...