Zesty Lemon Caper Deviled Eggs
These Zesty Lemon Caper Deviled Eggs are a delightful and refreshing twist on a classic favorite. The creamy yolk filling is elevated with bright lemon zest, tangy capers, and a hint of heat from hot sauce, making them perfect for any occasion. Ideal as appetizers for a party, a sophisticated first course for dinner, or a tasty snack for lunchboxes, these stuffed eggs will surely impress your guests and leave them wanting more. Adapted from Rachael Ray's Big Orange Book, this recipe combines traditional flavors with a modern flair, ensuring a delicious bite every time.
12
Servings
40
Calories
9
Ingredients
Ingredients
large hard-boiled eggs
12 (peeled)
small garlic clove
1 (grated)
small onion
1/4 (grated)
capers
2 tablespoons (drained and chopped (soaked if using salt-packed capers))
lemon
1 (juice and zest)
hot sauce
to taste
mayonnaise
3-4 tablespoons (just enough to bind)
coarse black pepper
1 teaspoon
fresh flat-leaf parsley
3 tablespoons (finely chopped)
Instructions
1
Start by cutting the rounded ends off the hard-boiled eggs and gently scoop out the yolks into a medium mixing bowl. Place the hollowed egg whites upright in an egg carton to stabilize them while you fill them. If serving on a platter, trim a small amount from the pointed ends of the egg whites to ensure they stand without tipping over.
2
Using a fork, break up the egg yolks until they are crumbly. Add the grated garlic, onion juice, chopped capers, lemon zest, and lemon juice. Season with a few dashes of hot sauce, the mayonnaise, coarse black pepper, and half of the chopped parsley.
3
Mash the mixture with a fork until it reaches a creamy consistency. Taste and adjust the seasoning if needed, adding more hot sauce or lemon juice for extra flavor.
4
Carefully spoon or pipe the egg yolk mixture into the hollowed egg whites, taking care to overstuff slightly to create a generous filling. Garnish the tops with the remaining chopped parsley for a fresh touch.
5
Serve immediately or refrigerate until ready to serve. Enjoy your Zesty Lemon Caper Deviled Eggs!
Nutrition Information
3.3g
Fat
1g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon Caper Deviled Eggs?
They are a refreshing twist on classic deviled eggs featuring creamy yolks, bright lemon zest, tangy capers, and a hint of hot sauce.
How many eggs are required for this recipe?
You will need 12 large hard-boiled eggs that have been peeled.
What makes the filling 'zesty'?
The zesty flavor comes from the combination of lemon zest, lemon juice, and chopped capers.
How do I stabilize the egg whites while I am filling them?
You can place the hollowed egg whites upright in an egg carton to keep them steady while filling.
How do I keep the eggs from tipping over on a serving platter?
Trim a small amount from the pointed ends of the egg whites to create a flat base so they stand without tipping.
How should the garlic be prepared for the recipe?
One small garlic clove should be finely grated before being added to the yolk mixture.
How do I get the onion juice needed for the filling?
Grate 1/4 of a small onion to produce the juice and pulp used in the recipe.
What should I do if my capers are salt-packed?
If using salt-packed capers, ensure they are soaked and then drained before chopping.
How much mayonnaise is used in the filling?
Use 3-4 tablespoons of mayonnaise, or just enough to bind the ingredients together.
What is the best garnish for these deviled eggs?
The tops should be garnished with finely chopped fresh flat-leaf parsley.
How many servings does this recipe provide?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 40 calories.
Can I make these deviled eggs spicy?
Yes, you can add a few dashes of hot sauce to the mixture and adjust it to your preferred taste.
What type of parsley is recommended?
Fresh flat-leaf parsley is recommended for both the filling and the garnish.
How do I ensure the yolk mixture is creamy?
Mash the yolks and other ingredients with a fork until the mixture reaches a smooth, creamy consistency.
Is it better to spoon or pipe the filling?
You can either spoon the mixture into the whites or use a piping bag for a more decorative look.
How do I prepare the hard-boiled eggs for stuffing?
Cut the rounded ends off the eggs and gently scoop out the yolks into a mixing bowl.
What is the protein content of this recipe?
Each serving contains approximately 1.5 grams of protein.
What is the fat content per serving?
Each serving contains approximately 3.3 grams of fat.
What was the inspiration for this recipe?
This recipe was adapted from Rachael Ray's Big Orange Book.
Are these eggs suitable for lunchboxes?
Yes, they are described as a tasty and sophisticated snack for lunchboxes or parties.
What type of pepper should I use?
The recipe calls for 1 teaspoon of coarse black pepper.
How much lemon is required?
You need the juice and zest of one lemon.
Can I adjust the seasonings?
Yes, you should taste the mixture and add more hot sauce or lemon juice if you desire extra flavor.
Should these be served cold?
They can be served immediately or refrigerated until you are ready to serve.
What cuisine category does this recipe fall into?
The recipe is categorized under Greek cuisine.
How many carbohydrates are in each serving?
Each serving contains approximately 1 gram of carbohydrates.
What should I do with the yolks after scooping them out?
Break them up with a fork until they are crumbly before adding the other ingredients.
Should I fill the egg whites completely?
Yes, you should overstuff the egg whites slightly to create a generous and attractive filling.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.