Deviled Eggs With Lemon Zest, Chives And Capers
These classic deviled eggs are a delightful addition to any gathering, perfect for breakfast or brunch. Creamy and savory with a hint of tanginess from mustard and capers, they are sure to be a hit with your family and friends. Follow these simple steps to create this delicious appetizer that can be enjoyed any time of day.
— Constant Cookbook
Ingredients
- 6 eggs
- 1 Tbs. Dijon mustard
- 1 Tbs. mayonnaise
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. minced fresh chives
- 1 tsp. minced shallots
- 1 1/2 Tbs. capers, rinsed, drained, patted dry and coarsely chopped
- 2 tsp. grated lemon zest
Instructions
- Place the eggs in a large saucepan and add cold water to cover by 1 to 1 1/2 inches. Bring to a boil over medium-high heat. When the water reaches a boil, remove the pan from the heat, cover and let stand for 20 minutes.
- Using a slotted spoon, remove the eggs from the pan. Pour off the hot water and fill the pan with cold water. Return the eggs to the pan and let cool for 5 minutes. Remove the eggs and peel them under cold running water.
- Cut the eggs in half lengthwise. Carefully remove the yolks and place in a bowl. Set the whites aside. Add the mustard, mayonnaise, salt, pepper, chives, shallots, capers and lemon zest to the yolks. Using a fork, mash together until the yolk mixture is smooth and fluffy.
- Spoon 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly. Arrange the deviled eggs on a plate. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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