There is no in-between: You either love deviled eggs, or you hate them.

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Stubb's Capers 'n' Creole Deviled Eggs have pronounced lemon and mustard flavors.

For those of us who adore them, there is no tastier or more convenient way to consume the incredible, edible egg. For folks who don't fancy them, well, we feel really sad for you, because you don't know what you're missing. But on the bright side, that leaves more deviled eggs for the rest of us.

You can eat deviled eggs year-round, of course. But for some reason, perhaps because they're served chilled, deviled eggs seem perfect for summer meals, especially as a side dish for picnics and barbecues. Everyone brightens when they see you bringing a vintage Fire-King dish full of deviled eggs to a potluck buffet. You will not have to worry about taking any leftovers home.

This recipe for Capers 'n' Creole Deviled Eggs comes from The Stubb's Bar-B-Q Cookbook (Wiley, $14.95), a collection of dishes from the kitchen of Texas barbecue legend C.B. "Stubb" Stubblefield ( www.stubbsbbq.com ). Fresh lemon juice and robust, coarse-grained mustard give the eggs a bold, zingy flavor.

Texas native Kate Heyhoe compiled the late 'cue master's recipes into this new cookbook, which includes Stubb's standbys such as "Shortcut" Pulled Pork, Wicked Jezebel Ribs and Smoked Beef Brisket.

To get perfect hard-cooked eggs, Ms. Heyhoe advises placing eggs in a single layer in a large pot, filled with enough cold water to cover by 1 inch. Bring to boil over medium-high heat. Turn off heat and let eggs rest in water for 12 minutes, then plunge the eggs into cold water. When cool, drain eggs and refrigerate until ready to peel.

Shell eggs, cut in half lengthwise, and pop yolks into mixing bowl. With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions. Mix in salt and pepper. Mixture should have pronounced lemon and mustard flavors, so add more if desired. (Chilling will make flavors less perceptible.)

Fill cavity in each egg half with yolk mixture. Top with sprinkle of paprika and place 3 capers on top of each filled egg half. Chill till ready to serve. Makes 12 pieces.

Note: For best flavor, serve just slightly chilled.

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Calories

SOURCE: The Stubb's Bar-B-Q Cookbook