Creole Deviled Eggs

Ingredients -

6 large Eggs, hard-cooked, and shelled
2 tablespoons Mayonnaise
1 heaping tablespoon Mustard, Creole or Coarse Grain
4 teaspoons Fresh Lemon Juice
1 tablespoon finely minced Scallions (green and white parts)
Salt and Fresh Ground Black Pepper, or to taste
Paprika for garnish
36 Capers, drained, for garnish

Preparation:

1. Cut eggs in half lengthwise. Place egg yolks in small bowl. Place egg white on serving plate.

2. With fork, mash yolks. Blend in mayonnaise, mustard, lemon juice, and scallions.

3. Season with salt and pepper.

4. Fill egg whites with egg yolk mixture.

5. Garnish with paprika and capers.

6. Chill until ready to serve.

Cooking Tip

Perfect Hard-Boiled Eggs

For perfect hard-boiled eggs, start with large eggs that are three to five days old. Older eggs will have a larger air pocket and will be easier to peel. Bring the eggs to room temperature before boiling, which will take about 20-30 minutes on the counter. Using room temperature eggs will alleviate the risk of cracking that is inherent when introducing cold eggshells to hot water.

Cooking Tip

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