Whether you prefer eating your eggs for breakfast or for brunch, there's no doubt deviled eggs taste great anytime.
Executive Chef Robert Berry of New York City's Cookshop and Chef/Owner Marc Meyer share this recipe.
6 hard boiled eggs
1/2 cup mayonnaise
1/2 cup creme fraiche
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon smoky paprika
1 tablespoon chopped capers
1 garlic clove mashed to a fine paste
Juice of 1/2 lemon
Salt and pepper
Cut eggs in half lengthwise. Remove yolks, press through a fine pastry screen. Combine all ingredients to a smooth paste. Season to taste with salt and pepper. About egg yolk mixture in pastry bag and pipe into egg white halves. Sprinkle with paprika.
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