Lemon caper deviled eggs recipe

Sometimes we overlook the obvious, the recipes that seem so simple, too simple, and we forget that those simple recipes often are really, really good. So there we were, my husband Ted and I, stuck in the house with a storm on the way. I'd planned to cook a few recipes to share with you, and I opened the refrigerator to start pulling out ingredients.

That's when I saw the eggs, already hard-boiled. How could I resist deviled eggs? I always have lemons and capers in the pantry, and some fresh parsley (or dill) was a perfect addition. These deviled eggs came together in minutes, and, as it turned out, resistance was futile. Before we knew it, Ted and I had devoured the entire batch. Lemon caper deviled eggs will be a sure hit on your holiday menu.

Lemon caper deviled eggs {vegetarian}

From the pantry, you'll need: eggs, lemon, capers, mayonnaise, parsley, black pepper.

Makes 12 deviled eggs; can be multiplied.

Ingredients

6 large eggs
2-1/2 Tbsp mayonnaise
Zest of 1 lemon
Juice of half a lemon
1/2 tsp minced capers
2 tsp minced fresh flat-leaf parsley
1/8 tsp kosher salt

Directions

In a medium saucepan, place the eggs, and cover with water by one inch. Bring to a boil over high heat. As soon as the water boils, cover the pot and remove it from the heat. Let sit for 12 minutes. Then, drain the hot water, rinse the eggs under cold water, and shell the eggs. Set on a plate and place in the refrigerator for an hour or more.

With a very sharp knife, cut eggs in half lengthwise; gently remove the yolks and place them in a small bowl. (Tip: if the egg white halves are rolling around on your plate, slice a tiny bit off the outside of the bottoms, to make them sit up straight.)

Add the remaining ingredients to the yolks and mash together with a rubber spatula until smooth. Taste, and add more salt if needed.

Transfer the yolk mixture to a pastry bag fitted with a plain or star tip. Pipe the filling into the egg-white halves, swirling upward as you go. (You can also use a plastic zip-loc bag. Push the egg mixture down into one corner. Snip the corner with scissors, and pipe filling into the egg whites.)

Serve immediately, or cover and refrigerate until ready to serve.

[Printer-friendly recipe.]

More deviled egg variations:
Sriracha avocado deviled eggs, from The Perfect Pantry
Chipotle bacon deviled eggs, from Pinch My Salt
Caesar salad deviled eggs, from Smitten Kitchen
Tarragon mustard deviled eggs, from Kalyn's Kitchen

Lemon caper deviled eggs {vegetarian}

From the pantry, you'll need: eggs, lemon, capers, mayonnaise, parsley, black pepper.

Makes 12 deviled eggs; can be multiplied.

Ingredients

6 large eggs
2-1/2 Tbsp mayonnaise
Zest of 1 lemon
Juice of half a lemon
1/2 tsp minced capers
2 tsp minced fresh flat-leaf parsley
1/8 tsp kosher salt

Directions

In a medium saucepan, place the eggs, and cover with water by one inch. Bring to a boil over high heat. As soon as the water boils, cover the pot and remove it from the heat. Let sit for 12 minutes. Then, drain the hot water, rinse the eggs under cold water, and shell the eggs. Set on a plate and place in the refrigerator for an hour or more.

With a very sharp knife, cut eggs in half lengthwise; gently remove the yolks and place them in a small bowl. (Tip: if the egg white halves are rolling around on your plate, slice a tiny bit off the outside of the bottoms, to make them sit up straight.)

Add the remaining ingredients to the yolks and mash together with a rubber spatula until smooth. Taste, and add more salt if needed.

Transfer the yolk mixture to a pastry bag fitted with a plain or star tip. Pipe the filling into the egg-white halves, swirling upward as you go. (You can also use a plastic zip-loc bag. Push the egg mixture down into one corner. Snip the corner with scissors, and pipe filling into the egg whites.)

Serve immediately, or cover and refrigerate until ready to serve.

[Printer-friendly recipe.]

More deviled egg variations:
Sriracha avocado deviled eggs, from The Perfect Pantry
Chipotle bacon deviled eggs, from Pinch My Salt
Caesar salad deviled eggs, from Smitten Kitchen
Tarragon mustard deviled eggs, from Kalyn's Kitchen

Comments

When I do deviled eggs I use a bit of deli mustard instead of lemon juice/zest. Others can judge which are better but mine are just as addictive!

I have never made deviled eggs, Lydia - these are so cute! I can't pipe to save my life, mine wouldn't look so beautiful. :/

Cousin, deli mustard is a great idea! (And perhaps it's in our genes, but I find all deviled eggs addictive.)

Patricia, piping is easy, but a spoon works just as well to fill the eggs. I know you would love these.

Lydia,
These look so good! My brother is the egg-deviler in the family (I just have the pretty Polish pottery deviled egg tray) and I need to make these items available to him next time he's around.
Thanks!

Kirsten, I'm so jealous of your deviled egg tray! I've always wanted one (and you know I love Polish pottery, too). Instead, I've embraced the "casual" deviled egg platter look!

Oh. My. Gorsh. (drooling all over keyboard)

I love a deviled egg (except when it has crab!) and my secret is usually a little pickle juice from the pickle jar - but these look divine!

I love the idea of all that lemon zest in there. And capers in anything. :) Our hens are laying a dozen eggs a day - I definitely need to try this recipe!

Carol, I love to keep it simple. And I also love your idea of adding pickle juice.

Susan, you're so lucky to have your own eggs. I love the combination of lemon and egg, always have.