Instructions: Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired

consistency, add salt and pepper to taste, and mound the filling in the egg whites.

Makes 20 deviled egg halves.

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