I never pass up an opportunity to eat deviled eggs!
4 large eggs, hard-boiled and peeled
2 tablespoons mayonaise
4 teaspoons canna-oil
1 teaspoon finely chopped red onion
1 teaspoon Dijon mustard
1 teaspoon capers, drained
Sliced green scallion
1. Cut the eggs in half and extract the yolk into a small bowl.
2. Mix the yolks with the mayo, canna-oil, onion, mustard, and capers. Taste for salt and pepper.
3. Spoon or pipe the filling into the egg white halves.
4. Garnish with scallions.