Caper Lemon Deviled Eggs

Caper Lemon Deviled Eggs is a side dish that serves 6. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 91 calories. 177 people have tried and liked this recipe. This recipe from Who Needs a Cape requires shallots, dijon mustard, eggs, and lemon zest. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Plenty of people really liked this American dish. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Try Throw Back Thursday ~ Lemon Caper Deviled Eggs, Caper Lemon Dill Deviled Eggs (Meatless Monday), and Parsi Deviled Eggs – Indian inspired deviled eggs have cilantro, lime juice, and honey in them to make them delicious for similar recipes.

Servings: 6

 

Ingredients:

1 1/2 T coarsely chopped capers (I didn't rinse and dry mine, but you may prefer to)

1 1/2 T Dijon mustard

6 hard boiled eggs

2 T minced fresh chives

1 t grated lemon zest

1 1/2 T mayonnaise

1/2 t freshly ground pepper

2 t finely minced shallots

Equipment:

bowl

Cooking instruction summary:

Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Set aside the whites to be filled later. Add the mustard, mayonnaise, pepper, chives (leave just a few to garnish with), shallots, capers and lemon zest to the yolks. Mash together with a fork until the yolk mixture is smooth and fluffy. Spoon 1 heaping teaspoonful of the yolk mixture into each egg-white half, mounding it slightly. Cover and chill for an hour and serve within 4 hours.

 

Step by step:


1. Cut the eggs in half lengthwise.

2. Remove the yolks and place in a bowl. Set aside the whites to be filled later.

3. Add the mustard, mayonnaise, pepper, chives (leave just a few to garnish with), shallots, capers and lemon zest to the yolks. Mash together with a fork until the yolk mixture is smooth and fluffy. Spoon 1 heaping teaspoonful of the yolk mixture into each egg-white half, mounding it slightly. Cover and chill for an hour and serve within 4 hours.


Nutrition Information:

Quickview
90k Calories
5g Protein
6g Total Fat
0.96g Carbs
1% Health Score
Limit These
Calories
90k
5%

Fat
6g
11%

  Saturated Fat
1g
11%

Carbohydrates
0.96g
0%

  Sugar
0.35g
0%

Cholesterol
165mg
55%

Sodium
186mg
8%

Get Enough Of These
Protein
5g
12%

Selenium
14µg
21%

Vitamin B2
0.21mg
12%

Phosphorus
93mg
9%

Vitamin K
8µg
8%

Vitamin B5
0.7mg
7%

Vitamin B12
0.4µg
7%

Vitamin D
0.89µg
6%

Vitamin A
290IU
6%

Folate
22µg
6%

Iron
0.91mg
5%

Vitamin B6
0.08mg
4%

Zinc
0.61mg
4%

Vitamin E
0.61mg
4%

Calcium
30mg
3%

Manganese
0.06mg
3%

Copper
0.05mg
2%

Magnesium
8mg
2%

Vitamin B1
0.03mg
2%

Potassium
75mg
2%

Vitamin C
1mg
1%

Fiber
0.32g
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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