3 tablespoons mayonnaise
3 tablespoons Dijon mustard
1 1/2 teaspoons capers (optional)
1/4 cup frozen spinach (defrosted, drained and chopped*)
crisp bacon or large capers for garnish
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. Top with tiny bits of crisp bacon or a jumbo sized caper and serve.
*or subsitute 1/4 cup cooled, “wilted” fresh spinach