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Skimkim Yummies: Lemon Caper Deviled Eggs

Today, after hitting the streets with samples for new accounts, I stopped by a bagel shop for my breakfast (it was 3pm, hadn’t eaten all day). I was starving and so happy to finally sit down at home and eat a sandwich. Toasted everything bagel w/ turkey, tomato & avocado. After having eagerly torn through the paper, I was heartbroken when I found an egg salad on white with shredded lettuce. It was for the 65 year old man in front of me who apparently doesn’t have any teeth or tastebuds. I ♥ eggs, but not mayo doused deli bucket egg salad. Gross. And I hate shredded lettuce.

I tweeted about my sammy fail and someone answered that she hated egg salad, that it always smelled like farts or feet. I answered that MINE is amazing and I gave her the egg salad version of this recipe.

The above pic is from a dinner party I did with Lemon Caper Deviled Quail Eggs but of course, use regular chicken eggs, unless you want to be fancy and have the time and patience. Quail eggs are super fragile.

Lemon Caper Deviled Eggs

  • 8 large, hardboiled eggs, peeled
  • 2 Tbsp sour cream
  • 2 Tbsp plain yogurt
  • 1 tsp dry mustard
  • 1/4 c drained, chopped capers
  • 1 lemon, zested, juiced
  • s&p (pinches, white pepper looks better with these)
  • chives or capers for garnish

Carefully cut the eggs in half and put the cooked yolks in a medium mixing bowl. With a fork, mash the yolks finely. Add the rest of the ingredients. Whisk till the mix is smooth, no lumps! Put the yolk mix in a piping bag or ziploc bag with an end corner cut off. Fill the empty egg whites with the mix. Garnish with chopped chives or capers.

This recipe is a perfect addition to any BBQ. Instead of filling them at your house and traveling, paranoid that they’ll ruin, here’s a trick: put the whites back together as a whole and set them back in the egg carton. Bring your yolk mix in the piping bag or uncut ziploc. Fill when you get to the BBQ. Set them on a plate and watch them disappear. ♥♥♥

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