I love deviled eggs. Love. I always say, “It’s not a party at my house without deviled eggs.” It’s hard to beat the classic rendition, but every now and then I’ll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They’re obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I’ve made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 24 deviled eggs |
Ingredients
- 12 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons capers, rinsed and drained
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small clove garlic, grated
- Zest of 1 lemon
- Paprika, for garnish
- Chopped parsley, for garnish
Instructions
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 104 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 97 mg |
| Sodium | 104 mg |
Reviews
Made these and took them to a church fellow lunch. They were delicious and disappeared very fast!!
What an amazing combination! My husband and I love them!! Having them 2 nights in a row!
I loved this recipe. Thank you Katie for another keeper!
Didn’t realize how nasty capers are.
I went a little light with the lemon zest. These were fabulous though!!! The family loved them!!!
We were so excited to try these after we saw them on The Kitchen, but they just didn’t live up to our expectation. They were super lemony and briny from the capers. You can’t eat a whole bunch of them like you can with classic deviled eggs!
Absolutely delicious. Perfect for Easter brunch.
Absolutely delicious! My wife and I made this tonight as an appetizer and it is the best deviled egg we have ever had!
The capers and lemon are so punchy! We also used Duke’s Mayo which added to the punchiness. Very easy to make as well.
I loved this recipe. I didn’t have a lemon to zest so I added 1 tsp lemon juice. I always put a little green onion in from my previous recipe so I added 1/2 of a green onion. Very delicious I will definitely be making my egg this way from now on