Recipe: Stubb's Capers and Creole Deviled Eggs
Appetizers and SnacksSTUBB'S CAPERS AND CREOLE DEVILED EGGS
6 large eggs, hard-cooked
2 tablespoons mayonnaise
1 heaping tablespoon mustard (Creole or coarse grain)
4 teaspoons freshly squeezed lemon juice
1 tablespoon finely minced scallions, green and white parts
Salt and freshly ground black pepper (or to taste)
Paprika (for garnish)
36 capers, drained (for garnish)
Shell eggs, cut in half lengthwise and pop yolks into mixing bowl. With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions. Mix in salt and pepper. Mixture should have pronounced lemon and mustard flavors, so add more if desired. (Chilling will make flavors less perceptible.)
Fill cavity in each egg half with yolk mixture. Top with sprinkle of paprika and place 3 capers on top of each filled egg half. Chill till ready to serve.
Makes 12 pieces
SOURCE: The Stubb's Bar-B-Q Cookbook
6 large eggs, hard-cooked
2 tablespoons mayonnaise
1 heaping tablespoon mustard (Creole or coarse grain)
4 teaspoons freshly squeezed lemon juice
1 tablespoon finely minced scallions, green and white parts
Salt and freshly ground black pepper (or to taste)
Paprika (for garnish)
36 capers, drained (for garnish)
Shell eggs, cut in half lengthwise and pop yolks into mixing bowl. With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions. Mix in salt and pepper. Mixture should have pronounced lemon and mustard flavors, so add more if desired. (Chilling will make flavors less perceptible.)
Fill cavity in each egg half with yolk mixture. Top with sprinkle of paprika and place 3 capers on top of each filled egg half. Chill till ready to serve.
Makes 12 pieces
SOURCE: The Stubb's Bar-B-Q Cookbook
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