Creamy Capers and Shallot Deviled Eggs

This delightful dish elevates the classic deviled eggs with a creamy mayonnaise base, balanced by the tangy flavor of capers and the subtle sweetness of shallots. The addition of Worcestershire sauce and a hint of black pepper brings depth to each bite, making it a perfect appetizer for any gathering. It's a vegetarian-friendly dish that combines traditional elements with a creative twist, ensuring a delicious experience for all.

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 the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes.
2. After 12 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
3. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, chopped shallot, capers, Worcestershire sauce, black pepper, and salt. Mash until smooth and well-combined.
4. Spoon or pipe the yolk mixture back into the egg whites. Garnish with additional capers or chopped shallots if desired.
5. Serve chilled or at room temperature.