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Easter Recipes > Easter
Appetizers
Hot Pepper Deviled Eggs
Ingredients:
10 large Eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup Spicy Brown Mustard
3 tablespoons Mayonnaise
1 teaspoon White Wine Vinegar
1/4 teaspoon Hot Pepper Sauce
3 Tablespoon Fresh parsley leaves, minced
1 Tablespoon capers
1 to 3 Tablespoon Water of Lemon Juice
Salt to taste
Pepper to taste
Directions: Remove egg yolks from the hard
boiled eggs and place in a bowl. Mash the egg yolks with a fork (you
could also force the yolks through a sieve or use a food processor
with the plastic blade pulsing only then transfer to a bowl). Stir in
the mustard, the mayonnaise, the vinegar, the hot pepper sauce, the
parsley, and capers. Stir in enough of the water or lemon juice to
reach the desired consistency. Add salt and pepper to taste. Spoon
filling into the whites, mounding the filling. The stuffed eggs may be
made 6 hours ahead, covered chilled.
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