Deviled Eggs

Makes 20 servings

10     large hard-boiled eggs, cooled just
         enough to handle*
1⁄3    cup mayonnaise
1¼    teaspoons Dijon mustard
1¼    teaspoons fresh lemon juice
1¼    teaspoons Worcestershire sauce
2½    tablespoons capers, drained
½      teaspoon kosher salt
2      pinches freshly ground white
        or black pepper

Nutritional information per serving:
Calories 63 (77% from fat) • carb. 0g • pro. 3g • fat 5g • sat. fat 1g • chol. 94mg
• sod. 135mg • calc. 14mg • fiber 0g

1. Peel the cooked eggs and carefully slice in
half lengthwise. Place the egg white halves
on a clean work surface.
2. Put the yolks into the work bowl of a food
processor fitted with the metal chopping
blade; process until no longer grainy, about
45 to 60 seconds.
3. Pulse in the remaining ingredients and
process until smooth, about 45 seconds to
1 minute. Taste and adjust seasoning
accordingly.
4. You may either carefully scoop the filling into
the whites, or for a beautiful presentation, fit
a pastry bag with a small star tip. Fill the
pastry bag with the egg filling and pipe a
large rosette onto each white in place of the
yolk. Sprinkle with paprika before serving.