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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