Deviled Eggs

I always seem to crave deviled eggs the week after Easter; probably a leftover from when the kids were little and I had a bunch of colored eggs to deal with. This week I made a basic deviled egg to share with you, nothing fancy although it is certainly easy to change up. I used capers because I always have them in the fridge but if you don’t have any or just don’t like them feel free to substitute chopped pickles, chopped olives, chopped green onions or chopped green chilies; just be sure to chop them small (about the size of those capers) so they mix well in the yolk mixture.

Deviled Eggs

6 hard cooked eggs

¼ cup mayonnaise

3 Tablespoons capers

1 ½ teaspoons prepared mustard

Dry dill weed, salt and pepper to taste

Dill and paprika for garnish (optional)

Peel and cut your hard cooked eggs in half lengthwise. In a small mixing bowl mash the yolks with a fork then add mayonnaise, capers, mustard, dill, salt and pepper and combine into a smooth mixture. Using a spoon or pastry bag fill the egg white halves with the yolk mixture. Cover and refrigerate until serving time.

Sprinkle with additional dry dill and paprika just before serving.