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Anna Olson's Devilled Eggs

Makes 16.


  • 8 x large eggs

  • 1/2 cup mayonnaise

  • 1 1/2 tsp ground dry mustard

  • 1 tbsp finely chopped fresh chives

  • 2 tsp capers, drained and chopped

  • salt and pepper

  • capers and chives, for garnish


  • 1.

    Place eggs in tepid water and bring up to a simmer. Cook for 4 minutes, shut off heat and let eggs sit in water until water cools to room temperature.

  • 2.

    Peel eggs and cut in half. Scoop out cooked yolks and blend with mayonnaise, mustard, chives and chopped capers and season to taste. Place egg filling in a piping bag and pipe back into egg whites. Garnish with a caper and a sprig of chive. Wrap and chill until ready to serve.


Tip: To make the yolks fine and easy-to blend, push them through a strainer, then blend with other ingredients.

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