Deviled Eggs

• 10 hard-boiled eggs
• 1/4 cup spicy brown mustard
• 3 tablespoons mayonnaise
• 1 teaspoon white-wine vinegar
• 1/4 teaspoon hot sauce
• 3 tablespoons minced fresh parsley leaves
• 1 tablespoon drained bottled capers
• 2 to 3 tablespoons water

1. Halve the eggs lengthwise, force the yolks through a fine sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the hot sauce, the parsley, and the capers.
2. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.

eggs, brown mustard, mayonnaise, whitewine vinegar, hot sauce, parsley, capers, water

Taken from www.foodnetwork.com/recipes/deviled-eggs-recipe.html (may not work)