Devilled Eggs

Makes 30

A simple and delicious appetizer!

hard cooked eggs, peeled

4 tbsp

low fat mayo

1 1/2 tbsp

capers, diced

salt to taste

freshly cracked pepper to taste

large pickle julienned into the same size as the bread

6 slices

pumpernickel bread

In a medium bowl mash hard-cooked eggs.
Add mayo, capers, vinegar, salt and pepper to taste. Store in the fridge for at least 1 hour.
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.
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.