Stubb's Capers 'n' Creole Deviled Eggs

== Description ==
Contributed by Catsrecipes Y-Group
* Source: The Stubb's Bar-B-Q Cookbook via The Dallas Morning News
* Makes 12 pieces
== Ingredients ==
* 6 large eggs, hard-cooked
* 2 tablespoons mayonnaise
* 1 heaping tablespoon mustard, Creole or coarse grain
* 4 teaspoons freshly squeezed lemon juice
* 1 tablespoon finely minced scallions (green and white parts)
* salt and freshly ground black pepper, or to taste
* paprika for garnish
* 36 capers, drained, for garnish
== Directions ==
# Shell eggs, cut in half lengthwise, and pop yolks into mixing bowl.
# With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions.
# Mix in salt and pepper.
# Mixture should have pronounced lemon and mustard flavors, so add more if desired (chilling will make flavors less perceptible).
# Fill cavity in each egg half with yolk mixture.
# Top with sprinkle of paprika and place 3 capers on top of each filled egg half.
# Chill till ready to serve.
# Note: for best flavor, serve just slightly chilled.
== Nutritional information ==
Per piece:
* Calories 58 (72% fat) | Fat 5g (1 g sat) | Cholesterol 107 mg | Sodium 155 mg | Trace of fiber | Carbohydrates 1 g | Protein 3 g
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Category:Cathy's Recipes
Category:Creole Appetizers
Category:Hard-boiled egg Recipes
Category:Mayonnaise Recipes
Category:Prepared mustard Recipes
Category:Lemon juice Recipes
Category:Green onion Recipes
Category:Caper Recipes