Lemon Caper Deviled Eggs
6 hard-boiled eggs
1½ Tbsp. Dijon mustard
1½ Tbsp. mayonnaise
½ tsp. ground pepper
1 Tbsp. shallots, finely minced
1 tsp. lemon zest
12 large capers
Cut eggs in half lengthwise. Remove yolks and place in a medium bowl. Put egg whites on a plate and set aside. Add mustard, mayonnaise, pepper, shallots, and lemon zest to the yolks. Mash together with a fork until mixture is smooth and fluffy.
Spoon yolk mixture into a piping bag or a quart-sized plastic bag with one corner cut off. Pipe yolk mixture evenly into the 12 egg whites. Top each egg with a caper.
Cover and chill for at least one hour. Before serving, sprinkle lightly with paprika.