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Deviled Eggs with Lemon Zest, Capers & Chives Recipe

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This recipe for Deviled Eggs with Lemon Zest, Capers & Chives is from Murphree Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Hard Boiled Eggs
1 TBS Whole Grain Mustard
1 TBS Mayonnaise
1 TBS Sour Cream
1/2 tsp Fresh Ground Pepper
2 TBS Fresh Chives, minced
1 tsp Shallots, finely minced
1 1/2 TBS capers, rinse, dry on paper towel, chopped
2 tsp Lemon Zest
Salt to taste
Directions:
Directions:
Cut eggs in half lengthwise and carefully remove the yolks and place them in a bowl. Set the whites on a serving plate.

Mash the yolks, breaking them up completely into fine pieces.

Add mustard, mayonnaise, sour cream, salt, pepper, chives, shallots, capers and lemon zest.

Mash all ingredients together until smooth and fluffy.

Spoon or pipe 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly.

Serve immediately, or cover and refrigerate for up to 4 hours.

To Garnish:
Cut chives over eggs with a kitchen scissors to garnish.­
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
15 Min

 

 

 

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