Deviled Eggs

Topped with capers, these are a fancy and delicious take on traditional deviled eggs! If you are a fan of deviled eggs, or even if you aren't, this episode is the one for you!
  •   Watch video


  • 6 eggs
  • 1/2 cup mayonnaise, or to taste
  • 2 tbs yellow mustard, or to taste
  • splash of Worcestershire sauce, or to taste
  • pinch of salt and pepper, or to taste
  • 1/4 cup finely shredded cheese (Parmesan and Colby Jack are the two preferred by our clan)
  • Paprika or capers for garnish (we prefer capers)


Put your eggs in a pot of water that is covering the eggs, then bring to a boil and let cook for 10 minutes, then immediately pour out the hot water and plunge the eggs into ice cold water. Once they have set in the cold water for a few minutes, pull them out and peel them. Slice your eggs in half, then dump out the centers into a bowl. Lay your egg whites empty hole up onto a plate. Smooch the yolks to a smooth consistency. You can press them through a mesh strainer if you want an amazingly smooth consistency, or even put the yolks with your wet ingredients in a food processor. Add in all remaining ingredients, except the capers, and smooth. Heapingly spoon your mixture into your eggs, then garnish!