Preparation:
Place eggs in large pot of cold water. Bring to boil. Remove from heat. Cover and let stand 10 minutes. Drain. Run under cold water until cool enough to handle. Peel and halve eggs. Remove yolks and transfer to medium bowl. Mash yolks with fork. Add all remaining ingredients and mix well. Season to taste with salt and pepper. Mound filling into egg whites. Arrange on platter and serve.
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 20 eggs They may seem old-fashioned, but deviled eggs still have there place. I think they're wonderful as part of a buffet or as a passed appetizer. I give them a modern twist here with the addition of capers and a kick of spice with cayenne peppe |
