Katie Lee Biegel’s Lemon Caper Deviled Eggs | The Kitchen | Food Network

Katie uses bright lemon zest and salty capers to add a zing to this crowd-pleasing appetizer!
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Lemon Caper Deviled Eggs
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 55 min (includes cooling time)
Active: 35 min
Yield: 24 deviled eggs

Ingredients

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Directions

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.

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Katie Lee Biegel’s Lemon Caper Deviled Eggs | The Kitchen | Food Network

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