Traditional Deviled Eggs - cooking recipe

Ingredients

8 large eggs
1/2 cup olive oil mayonnaise
1 1/2 teaspoons dry mustard
1 tablespoon chives
2 teaspoons capers, drained and chopped
1 dash sea salt
1 dash black pepper
2 teaspoons capers
chives, for garnish

Preparation

Boil eggs in pan until fast boiling.
Cover pan and remove from stove.
Leave covered for 15 minutes.
Remove from pan and cool either in refridgerator or cold water.
Peel eggs and cut in half.
Scoop out cooked yolks and mix with fork.
Blend with mayonnaise, mustard, chives and capers.
Scoop egg filling with spoon and fill egg whites.
Garnish with chives.
Wrap and chill until ready to serve.