Parmesan and Artichoke Deviled Eggs
Yield:   12 servings
Cook Time:   10-20 minutes for cooking eggs, depending on cooking method used
Tips:   May be made in advance and stored in the refrigerator in an air-tight container until ready to serve.
Suggestion:   Serve as a party appetizer, holiday appetizer, with breakfast or brunch, or as a snack any time.
Peel shells off hard boiled eggs, then carefully cut in halves lengthwise. Remove yolks and place in a mixing bowl. Smash yolks until well-broken up, then add Parmesan cheese, marinated artichoke hearts, capers, mayonnaise, whipping cream and wine vinegar. Mix until well-blended, then add salt and pepper to taste. Spoon equal amounts of yolk mixture into cooked egg white halves. Serve immediately or chill in refrigerator until ready to serve.