Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    eggs
     1/4           cup  dijon mustard
     1/4           cup  light mayonnaise or lowfat plain yogurt
     1/8      teaspoon  cayenne pepper
     1/4           cup  minced fresh parsley
  1         tablespoon  drained capers

Preparation:

Place eggs in large pot of cold water. Bring to boil. Remove from heat. Cover and let stand 10 minutes. Drain. Run under cold water until cool enough to handle. Peel and halve eggs. Remove yolks and transfer to medium bowl. Mash yolks with fork. Add all remaining ingredients and mix well. Season to taste with salt and pepper. Mound filling into egg whites. Arrange on platter and serve. Prep Time: 10 minutes Cook Time: 15 minutes Makes: 20 eggs They may seem old-fashioned, but deviled eggs still have there place. I think they're wonderful as part of a buffet or as a passed appetizer. I give them a modern twist here with the addition of capers and a kick of spice with cayenne peppe

Nutritional Information:

707 Calories (kcal); 47g Total Fat; (60% calories from fat); 58g Protein; 10g Carbohydrate; 1870mg Cholesterol; 1314mg Sodium