Stubb's Capers 'n' Creole Deviled Eggs

Description
Contributed by Catsrecipes Y-Group
 * Source: The Stubb's Bar-B-Q Cookbook via The Dallas Morning News
 * Makes 12 pieces

Ingredients

 * 6 large eggs, hard-cooked
 * 2 tablespoons mayonnaise
 * 1 heaping tablespoon mustard, Creole or coarse grain
 * 4 teaspoons freshly squeezed lemon juice
 * 1 tablespoon finely minced scallions (green and white parts)
 * salt and freshly ground black pepper, or to taste
 * paprika for garnish
 * 36 capers, drained, for garnish

Directions

 * 1) Shell eggs, cut in half lengthwise, and pop yolks into mixing bowl.
 * 2) With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions.
 * 3) Mix in salt and pepper.
 * 4) Mixture should have pronounced lemon and mustard flavors, so add more if desired (chilling will make flavors less perceptible).
 * 5) Fill cavity in each egg half with yolk mixture.
 * 6) Top with sprinkle of paprika and place 3 capers on top of each filled egg half.
 * 7) Chill till ready to serve.
 * 8) Note: for best flavor, serve just slightly chilled.

Nutritional information
Per piece:
 * Calories 58 (72% fat) | Fat 5g (1 g sat) | Cholesterol 107 mg | Sodium 155 mg | Trace of fiber | Carbohydrates 1 g | Protein 3 g