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  • Writer's pictureMike Roberts

Lemon Caper Deviled Eggs


6 hard-boiled eggs

1½ Tbsp. Dijon mustard

1½ Tbsp. mayonnaise

½ tsp. ground pepper

1 Tbsp. shallots, finely minced

1 tsp. lemon zest

12 large capers



Cut eggs in half lengthwise. Remove yolks and place in a medium bowl. Put egg whites on a plate and set aside. Add mustard, mayonnaise, pepper, shallots, and lemon zest to the yolks. Mash together with a fork until mixture is smooth and fluffy.

Spoon yolk mixture into a piping bag or a quart-sized plastic bag with one corner cut off. Pipe yolk mixture evenly into the 12 egg whites. Top each egg with a caper.

Cover and chill for at least one hour. Before serving, sprinkle lightly with paprika.

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