sundaysuppers

Dilly Deviled Eggs
Makes 24

1 dozen eggs
¼ cup mayonnaise
2 to 3 tsp. dijon mustard
Salt and pepper
2 tbsp. capers packed in liquid
Fresh dill, for garnishing

Place the eggs in a medium pot, and add enough cold water to cover by 1 inch; bring to a full rolling boil over medium-high heat. Immediately turn off the heat, and let eggs stand 12 to 15 minutes. Drain and place in a bowl of cold water to cool.

Peel the eggs, then use a sharp knife to carefully slice in half lengthwise. Remove the yolks and place in a medium mixing bowl; coarsely mash with a fork. Set the whites aside.

To the mixing bowl, gradually add in about ¼ cup mayonnaise (or more if needed to smooth the consistency), 2 to 3 tsp. dijon mustard (or more to taste), about 2 tbsp. capers and salt and pepper to taste.

Transfer the yolk mixture to a piping bag fitted with a star tip and pipe into the egg white halves (alternately, dollop the mixture into the egg white halves with a spoon). Garnish with a sprig of fresh dill, and more salt and pepper if desired.

Recipe courtesy of Stacy Adimando for Sunday Suppers