Stubb's BBQ Creole Deviled Eggs

Stubb's BBQ Restaurant Recipe

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

Shell the egg, cut them in half lengthwise, and pop them into a mixing bowl. With a fork, mash the yolks with the mayonnaise, mustard, lemon juice, and scallion. Mix in the salt pepper. The mixture should have lemon and mustard flavors, so add more if you feel it needs more of a zing.

Fill the cavity in each egg white half with the yolk mixture. Top with a Sprinkle of paprika. Place 3 Capers on top of each egg half. Chill until ready to serve. For the best flavor, let the eggs come to room temperature, or serve just slightly chilled.