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Stuffed Eggs With Capers
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Margaret Anne Mitchell was a finalist in the Southern Foodways Alliance’s 2004 deviled egg competition. This recipe for “stuffed eggs,” as she calls them, replaces the standard Southern sweet pickle relish with chopped capers.
Hands on time: 15 minutes Total time: 30 minutes Serves: 6-12
Ingredients:
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6 eggs, hard-boiled and peeled
2 tablespoons or more mayonnaise
1 tablespoon softened butter
1 teaspoon chopped fresh chives, parsley or both
2 teaspoons capers, chopped if large
Dash of dry mustard
Salt and pepper to taste
Paprika, optional
Small sprigs fresh parsley, optional
Instructions:
Cut eggs in half, reserving whites. Place yolks in a bowl and mash with a fork. Add mayonnaise, butter, chives, capers and juice and mustard. Season with salt and pepper. Combine thoroughly and spoon or pipe into whites. Garnish with paprika or small sprigs of fresh parsley. Chill.
Nutrition:
Per serving (based on 12): 62 calories (percent of calories from fat, 78), 3 grams protein, trace carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 109 milligrams cholesterol, 73 milligrams sodium.
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