| Prep Time: 25 mins | Cook Time: 12 mins | Total Time: 37 mins |
| Serves: 4 servings |
Deviled eggs are an appetizer everyone enjoys. This piquant version, flavored with ham, mustard, and capers, is also good for a lunch salad. Or add sliced cold meats and your favorite breads for a buffet supper.
From: My Great Recipes, 1981
INGREDIENTS
| 4 | eggs | |
| cold water | ||
| ¼ | c | mayonnaise |
| 1 | t | dijon mustard |
| dash white pepper | ||
| 1 | T | drained capers, rinsed |
| ¼ | c | finely chopped baked ham or prosciutto |
| slivered leaf lettuce, for garnish |
STEPS
- Place eggs in 2-quart saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 mins. Rinse well with cold water. Fill pan with more cold water and allow eggs to sand about 30 mins until cooled.
- Crack and carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into a bowl. Mash, removing and reserving about 2 t for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard, and pepper. Fold in capers and ham, reserving about 2 t of the ham for garnish. Mount egg yolk mixture in egg whites.
- Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham.
TIPS
- Eggs may be filled ahead, covered, and refrigerated up to 8 hrs. At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.
- For 8 servings: Double the ingredients, but use only 1½ T capers.
Trilo Bytes 