Devilled Eggs

A simple and delicious appetizer!



  1. In a medium bowl mash hard-cooked eggs.
  2. Add mayo, capers, vinegar, salt and pepper to taste. Store in the fridge for at least 1 hour.
  3. Using a small shaped cookie cutter cut out five-1 ¼ inch circles per each slice of pumpernickel avoiding the crusts. You can use whatever size you want but small is best. I used the top of my metal water bottle.
  4. Spoon filling into a pastry or icing bag fitted with a tip, pipe 1 heaping tablespoon of the egg filling per pumpernickel round and top each with a slice of pickle.