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:
covered percent of daily need
