Caper Lemon Deviled Eggs

Caper Lemon Deviled Eggs


  • 6 hard boiled eggs
  • 1 1/2 T Dijon mustard
  • 1 1/2 T mayonnaise
  • 1/2 t freshly ground pepper
  • 2 T minced fresh chives
  • 2 t finely minced shallots
  • 1 1/2 T coarsely chopped capers (I didn't rinse and dry mine, but you may prefer to)
  • 1 t grated lemon zest


  1. Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Set aside the whites to be filled later.
  2. 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.
  3. Spoon 1 heaping teaspoonful of the yolk mixture into each egg-white half, mounding it slightly.
  4. Cover and chill for an hour and serve within 4 hours.

Follow my PINTEREST ACCOUNT in Chloe Ditan

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Caper Lemon Deviled Eggs Rating: 4.5 Diposkan Oleh: Eksformasi