12 Dozen large eggs
1/2 cup mayonnaise (safflower) No Soy
1 teaspoon dijon mustard
1 tablespoon capers, chopped
1 tablespoon of kalamata olives, pitted and chopped
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon olive oil
2 tablespoon fresh basil, minced
1 teaspoon caper brine
salt and pepper to taste
Place eggs in a medium saucepan and cover with water. Bring to a boil. Turn off the heat and let the eggs sit in the hot water for 25 minutes. The put the eggs in an ice bath for 20 minutes... Slice the eggs in half carefully, remove the yolks.
Add the yolks to a medium bowl and mash well with a fork. Meanwhile, in a food processor combine the mayonnaise, mustard, capers, olives, sun-dried tomatoes, olive oil, basil, and caper brine. Blend until smooth. Taste and season with salt and pepper as desired. Pipe or spoon into the eggs white halves. Serve cold or at room temperature. Top with capers and lemon zest.