Stuffed Eggs

Hard boil eggs or use already cooked eggs and carefully cut each in half lengthwise.

Carefully decapitate the other 4 eggs and slowly slide the contents into hot salted water and cook, quenching in cold water after 6 minutes.

Finely mash the egg yolks, chop the egg whites and mix with mayonnaise, chopped capers, chives and pepper.

Put into a piping bag and squeeze onto cooked egg halves (without egg yolks).

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