Best 4 Lemon Caper Stuffed Eggs Recipes
Indulge in a delightful journey of flavors with our collection of lemon caper stuffed eggs recipes. These elegant and versatile appetizers, perfect for any occasion, elevate the classic deviled eggs to a whole new level of culinary artistry.
Discover a symphony of tastes and textures as you dive into our curated selection of recipes. From the zesty tang of lemon and the briny pop of capers to the creamy richness of egg yolks and the crunch of crispy toppings, each bite offers a tantalizing burst of flavors.
Whether you prefer a classic rendition or a modern twist, our recipes cater to your every desire. Experience the timeless charm of traditional lemon caper stuffed eggs, where a simple blend of mayonnaise, mustard, and herbs complements the tangy filling.
For a touch of sophistication, explore our gourmet variations that incorporate luxurious ingredients like smoked salmon, caviar, or truffle oil. These elevated recipes are sure to impress your guests and leave them craving more.
And if you're seeking a healthier alternative, we've got you covered. Our selection includes recipes that use Greek yogurt or avocado instead of mayonnaise, creating a lighter and more nutritious version of this classic dish.
With step-by-step instructions and beautiful visuals, our recipes make it easy for you to recreate these delightful treats in your own kitchen. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave your taste buds dancing with joy.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
KATIE'S DEVILED EGGS
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS
Provided by Katie Lee Biegel
Categories appetizer
Time 1h5m
Yield 24 deviled eggs
Number Of Ingredients 17
Steps:
- For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
- For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
- In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
- Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
- To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.
LEMON CAPER STUFFED EGGS
These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book.
Provided by Sharon123
Categories Greek
Time 20m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
- Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!
Tips:
- For a smoother filling, use a food processor to combine the egg yolks, mayonnaise, capers, lemon zest, and lemon juice until well blended.
- If you don't have a food processor, mash the egg yolks with a fork and then stir in the mayonnaise, capers, lemon zest, and lemon juice until well blended.
- To make the eggs easier to peel, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then immediately remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, or until they are hard-boiled.
- To make the eggs even more flavorful, marinate them in the lemon-caper mixture for at least 30 minutes before serving.
- Garnish the eggs with additional capers, lemon zest, and fresh herbs, such as chives or parsley, before serving.
Conclusion:
Lemon-caper stuffed eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover hard-boiled eggs. With just a few simple ingredients, you can create a dish that is both elegant and satisfying. So next time you're looking for a quick and easy appetizer, give lemon-caper stuffed eggs a try.
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