Deviled Eggs from Windy Willer, WSM Training and Development Manager
6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon rice wine vinegar
1 teaspoon Tabasco sauce
1 teaspoon chopped canned jalapeño peppers or capers
Salt and pepper
Parsley, or chives for garnish
Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, mustard, vinegar, Tabasco sauce and peppers or capers and mix well. Season yolk mixture to taste with salt and pepper. Place mixture in a pasty bag or zip top bag (with a small hole in one corner). Pipe into egg halves and place on radicchio leaves. Sprinkle with paprika, garnish with parsley or chives.
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