Photo by Chelsea Kyle
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 20 deviled egg halves
Ingredients
10 hard-boiled large eggs
1/4 cup spicy brown mustard
3 tablespoons mayonnaise
1 teaspoon white-wine vinegar
1/4 teaspoon Tabasco
3 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers
2 to 3 tablespoons water
Preparation
Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.
