Deviled Eggs with Capers, Cucumber and Red Onion
A classic dish gets a makeover with some additional ingredients.
Servings: 10 deviled eggs
Ingredients
- 5 large eggs hard boiled
- 1/2 teaspoon Dijon mustard
- 4 tablespoons mayonnaise
- 1 tablespoons capers finely chopped but not rinsed
- 1/2 medium cucumber peeled, seeded and finely diced
- 2 tablespoons red onion finely diced (plus more for garnish)
- Pepper to taste
Instructions
- Peel eggs and cut in half lengthwise. Transfer yolks to a small bowl, reserve whites shell on a plate.
- Stir in with a fork the Dijon mustard, mayonnaise, capers, cucumber and red onion, mixing but breaking up the yolks. Stir until creamy and well combined. Taste and add pepper.
- Spoon, or pipe, filling into egg whites. Sprinkle with a bit of finely diced red onion as garnish. Refrigerate until set, about 15 minutes or up to 1 hour.
