Capers and Shallot Deviled Eggs

These capers and shallot deviled eggs are a delightful twist on the classic recipe, featuring a creamy mayo base with a hint of Worcestershire sauce and a kick from black pepper. The capers add a briny flavor that elevates the dish, making it perfect for an appetizer or brunch. This recipe balances traditional elements with a creative touch, ensuring a delicious and satisfying experience.

Ingredients:

• 6 large eggs
• 0.5 shallot, finely chopped
• 2 oz capers, drained and chopped
• 1 cup mayonnaise
• 1 oz Worcestershire sauce
• 1 oz black pepper, freshly ground
• Salt to taste

Instructions:

1. Place eggs in a pot and cover with cold water. Bring to a boil over medium heat, then remove from heat and cover. Let sit for 12 minutes.
2. Transfer eggs to an ice bath to cool for 5 minutes, then peel the eggs under running water.
3. Cut the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
4. Mash the yolks with a fork and add mayonnaise, chopped shallots, chopped capers, Worcestershire sauce, and black pepper. Mix until smooth and creamy. Add salt to taste.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Garnish with additional capers or a sprinkle of black pepper if desired.
7. Serve chilled and enjoy!