Bacon and Eggs With a Twist

2 tablespoons blanched, drained and finely chopped arugula *
1 teaspoon lemon juice

Caper-red onion filling:

2 tablespoons capers, drained and finely chopped
1 tablespoon finely chopped red onion

Place the eggs in a large saucepan and cover with an inch of cold water over high heat. As soon as the water comes to a boil, turn off the heat. Cover for 10 to 12 minutes, then transfer the eggs to a bowl of ice water to cool completely, about 10 minutes. Peel them under running water, cut them in half horizontally and transfer the hard-cooked yolks to the bowl of a food processor. Place the hard-cooked whites on a platter and set aside. To the yolks, add the mayonnaise, mustard and hot pepper sauce and process until smooth.

For the fillings, divide the yolk mixture among three small bowls. To each bowl, add one of the ingredients for the three variations and stir to combine. Using a spoon or pastry bag fitted with a large tip, fill the halves with the deviled mixtures. Serve immediately.

Makes 24.

*NOTES: Smoked Spanish paprika has a more robust flavor. It is available at specialty food markets. To blanch arugula, add the leaves to a pot of boiling water for about 30 seconds.

Per serving (based on a half egg with plain filling): 71 calories, 3 g protein, trace carbohydrates, 6 g fat, 107 mg cholesterol, 1 g saturated fat, 93 mg sodium, 0 g dietary fiber. Recipe tested by Leigh Lambert; e-mail questions to http://sundaysource@washpost.com.