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Lemon Caper Deviled Eggs

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"I love deviled eggs. 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 and 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!"

List of Ingredients

â—¦ 12 large eggs
â—¦ 1 cup mayonnaise
â—¦ 1 tablespoon yellow mustard
â—¦ 2 teaspoons capers, rinsed and drained
â—¦ 1 small clove garlic, grated
â—¦ Zest of 1 lemon
â—¦ Kosher salt and freshly ground black pepper


Recipe

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, ¼ teaspoon salt, and ¼ 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.

Serve immediately, or store egg whites and yolk mixture separately in the fridge, for one to two days, until ready to fill and serve.

Makes 24 deviled eggs