Spring Deviled Eggs

The smell of these flowers, the citrus, and the fresh herbs on the table just brightens my day. Hey, you know what else brightens my day? Deviled eggs. The only bad thing is how many I end up eating in a sitting. And the name is actually from the olden days when food was, let's just say, a little more bland. Anything that had seasoning, spices, was considered deviled. But you can call them whatever you want. Stuffed eggs or dressed eggs. And my deviled eggs, they're so good that you may call them heavenly. Salty capers. Fresh lemon zest. Lemons again. I told you they'd be everywhere. And for that creaminess, I made it. How quick was that? Now, I know I'm a chef. But what surprises me every single time I make deviled eggs is that I have just enough to fit the eggs in front of me. Obviously, because I'm using the right amount of yolks. But it still surprises me. Don't ask why. Now, you don't need a piping bag for this. Just a regular plastic bag. Snip off the end and pipe away. And just like that, these are ready. So if you're not serving them right away, these can chill out a little.