Time: 30 min.
Complexity: easily
Servings: 12

Green onions and capers give these deviled eggs a vibrant, herbaceous color and a wonderful tart, spicy flavor. To neatly fill the egg whites with the filling, pipe it using a pastry bag or a plastic bag with the corner snipped off. A beautiful yet simple appetizer for any occasion!

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 tbsp. capers, dried
• Chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, green onions, parsley, capers

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Preparation:

Step 1
• Place the eggs in a wide saucepan, cover with cold water to a depth of 2 cm, and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
Step 2
• Drain the eggs and rinse them under cold water to cool. Peel and cut in half lengthwise.
Step 3
• Place the egg yolks in a food processor and blend with mayonnaise, green onions, parsley, and capers until smooth. Fold the filling into the egg whites. Sprinkle with chives.

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