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.
Yummy! Your blog always makes me so happy!
My aunt Linda makes the best deviled eggs in the whole world. She has to make at least three dozen at every holiday gathering!
I love deviled eggs, but I leave them to my mom to make. My house smelled so bad after my last deviled egg attempt I haven’t had the nerve to do it again.
My 4 year old ran around holding his nose for days 🙂
I love deviled eggs and I make them for just about every gathering that involves food! I started adding smoked paprika a few months ago and I think it makes them extra special. The capers sound like a great idea, I’ll keep it in mind 🙂
I used to think deviled eggs were slimy when I was little. I’ve definitely had a change of heart, I love them now.