10 hardboiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
2 tablespoon Dijon mustard
1 1/2 teaspoons capers
1 teaspoon fresh parsley, finely minced
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, capers, parsley, pepper, and a bit of smoked paprika. Spoon an equal amount into each of the egg halves. Sprinkle with additional smoked paprika and serve.
I call these “Spanish Deviled Eggs” in the sort of way that adding green peppers to any casserole in the 1950s made it “Mexican”. That is to say, the ingredients remind me of Spanish food, but I make no claims that deviled eggs have any connection to actual Spanish cuisine. They are very tasty and festive looking, I think a lot of people associate deviled eggs with picnics in the park but these wouldn’t be out of place at a holiday party.