Let's Do Brunch: Deviled Eggs

Deviled eggs, from Robert Berry, Executive Chef of Cookshop.
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.

Deviled Eggs

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.