Lemon Caper Stuffed Eggs

READY IN: 20mins
Recipe by Sharon123

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.

Top Review by Bonnie G #2

My sister made these for our Easter Brunch and they are great. I love capers and lemon so knew this would be great. I did add some chopped peppercini and sprinkled with paparika when finsihed and they looked great and tasted better. Differant from the usual deviled eggs.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!

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