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  Eat!    Presented by HSN Today
Summer Picnic Deviled Eggs
 
Yield: 1 dozen deviled eggs
 
Ingredients:
 7 eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
12 capers
Hot sauce

Directions:
  1. Set timer and cook your eggs for 15 minutes.
  2. Peel under water and chill.
  3. Halve your eggs and scoop out the yolks into a bowl. (Use all of the yolks, but keep one of the egg whites out. This will ensure enough yolk for filling later.)
  4. Using a spatula, mash yolks until they are completely soft.
  5. Add mayonnaise, mustard, dash of hot sauce. Mix until creamy.
  6. Spoon into egg halves and top with a caper on each.
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