Lemon Caper Stuffed Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KATIE'S DEVILED EGGS



Katie's Deviled Eggs image

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 6

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sweet paprika, for garnish

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



Lemon-Caper Deviled Eggs with Fried Oysters image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h5m

Yield 24 deviled eggs

Number Of Ingredients 17

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1 small clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
24 small oysters, shucked, with their liquor, if possible
Smoked hot paprika, for garnish

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 DEVILED EGGS



Lemon Caper Deviled Eggs image

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

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

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.

LEMON CAPER STUFFED EGGS



Lemon Caper Stuffed Eggs image

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

12 large hard-boiled eggs, peeled
1 small garlic clove
1/4 small onion
2 tablespoons capers, drained and chopped (if using salt packed capers, soak in a little milk and drain)
1 lemon, juice and zest of
hot sauce
3 -4 tablespoons mayonnaise (just enough to bind)
1 teaspoon coarse black pepper
3 tablespoons fresh flat leaf parsley, finely chopped

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!

More about "lemon caper stuffed eggs recipes"

EASY LEMON CAPER SAUCE – A COUPLE COOKS
Web Jan 15, 2022 Melt the butter in a saucepan or skillet over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes. Remove from heat and remove garlic clove. Stir in the lemon juice, zest and kosher salt. Serve immediately over salmon, white fish, shrimp or chicken.
From acouplecooks.com
See details


DEVILED EGGS WITH FRIED CAPERS, LEMON, AND PARSLEY RECIPE - SERIOUS EATS
Web Aug 29, 2018 Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add fried capers (reserving 16 as garnish), mayonnaise, mustard, lemon juice and zest, olive oil, and parsley. Using a stiff whisk, mash and stir until well combined. Season to taste with salt and pepper.
From seriouseats.com
See details


STUFFED CALAMARI - LIDIA
Web 1/2 cup drained capers in brine; 3 cloves garlic, sliced; Juice of 1 lemon; 1 lemon, thinly sliced into half-moons; 3 anchovy fillets, chopped; 2 tablespoons chopped fresh Italian parsley; 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes
From lidiasitaly.com
See details


LEMON CAPER STUFFED EGGS RECIPE - DETAILS, CALORIES, NUTRITION ...
Web Get full Lemon Caper Stuffed Eggs Recipe ingredients, how-to directions, calories and nutrition review. Rate this Lemon Caper Stuffed Eggs recipe with 12 large hard-boiled eggs, peeled, 1 small garlic clove, 1/4 small onion, 2 tbsp capers, drained and chopped (if using salt packed capers, soak in a little milk and drain), 1 lemon, juice and zest of, hot …
From recipeofhealth.com
See details


DEVILED EGGS WITH LEMON ZEST, CHIVES AND CAPERS
Web Apr 3, 2021 Cut the eggs in half lengthwise. Carefully remove the yolks and place in a bowl. Set the whites aside. Add the mustard, mayonnaise, salt, pepper, chives, shallots, capers and lemon zest to the yolks. Using a fork, mash together until the yolk mixture is smooth and fluffy. Spoon 1 heaping teaspoonful of the yolk mixture into the cavity of each ...
From williams-sonoma.com
See details


RECIPE: LEMON-CAPER DEVILED EGGS | WHOLE FOODS MARKET
Web Put eggs in a medium pot, add water to cover by 1 inch and bring to a boil over medium-high heat. Cover, remove from heat and let sit for 12 minutes. Transfer eggs to a large bowl of ice water and let sit until chilled, about 5 minutes.
From wholefoodsmarket.com
See details


LEMON CAPER EGG SALAD RECIPE - I WASH YOU DRY
Web Ingredients. 8 large eggs, hardboiled, peeled and chopped. 1/4 cup mayo. 2 tbsp dijon mustard. 3 tbsp finely diced red onion. 2 tbsp capers, rinsed and drained. 1 tbsp lemon juice. 1 tbsp chopped dill. 1/2 tsp salt.
From iwashyoudry.com
See details


DEVILED EGGS WITH LEMON ZEST, CAPERS AND CHIVES
Web Mar 24, 2016 Cut the eggs in half lengthwise and carefully remove the yolks and place them in a bowl. Set the whites on a serving plate. Mash the yolks, breaking them up completely into fine pieces. Add the mustard, mayonnaise, sour cream, salt, pepper, chives, shallots, capers and lemon zest to the yolks. Mix all ingredients together until the yolk …
From creative-culinary.com
See details


ITALIAN STYLE STUFFED EGGS WITH LEMON AND CAPERS - LUNCHLEE
Web Jul 10, 2023 Brightened up with the sunny flavor of lemon rind and the briney tang of capers,these eggs make a wonderful alternative to the same ol’ deviled eggs. The amount of capers is only approximate;you will use more or less depending on the size of the capers and your personal taste.The recipe for these tasty hors d’oeuvres is from one of my ...
From lunchlee.com
See details


CAPER LEMON DEVILED EGGS - WHO NEEDS A CAPE?
Web Remove the yolks and place in a bowl. Set aside the whites to be filled later. Add the mustard, mayonnaise, pepper, chives (leave just a few to garnish with), shallots, capers and lemon zest to the yolks. Mash together with a fork until the yolk mixture is smooth and fluffy. Spoon 1 heaping teaspoonful of the yolk mixture into each egg-white ...
From whoneedsacape.com
See details


CREAMY SCRAMBLED EGGS WITH CAPERS | COOKING ON THE RANCH
Web Nov 14, 2011 In a medium bowl, whisk together 4 eggs and 1/4 cup of cream or half and half. I like half and half for this recipe. Stir in capers and rosemary. Heat an omelet pan over medium high heat. A lower burner works best here as opposed to a power burner that puts out a large amount of heat.
From highlandsranchfoodie.com
See details


LEMON-CAPER DEVILED EGGS RECIPE | PCC COMMUNITY MARKETS
Web Directions. Slice eggs in half lengthwise and remove yolks. Stir together yolks, cream cheese, lemon juice, zest, salt and pepper. Fold in chopped capers and tarragon. Divide yolk mixture between egg whites and top each with …
From pccmarkets.com
See details


LEMON CAPER DEVILED EGGS RECIPE | KATIE LEE BIEGEL | FOOD …
Web All Sweepstakes + Contests. Enter Daily for Your Chance to Win $10,000. Avocado Deviled Eggs Recipe. Lemon-Caper Deviled Eggs with Fried Oysters Recipe. Beet Deviled Eggs Recipe. Remoulade Deviled Eggs with Pickled Shrimp Recipe. Minted Pea Deviled Eggs Recipe. Maple Bacon Deviled Eggs Recipe. Visitor Agreement.
From foodnetwork.cel30.sni.foodnetwork.com
See details


LEMON-CAPER STUFFED EGGS RECIPE | EAT YOUR BOOKS
Web Save this Lemon-caper stuffed eggs recipe and more from Rachael Ray's Big Orange Book: Her Favorite All-New 30-Minute Meals, Veggie Meals, Holiday Menus, Dinners-for-One, Kosher Meals, Rollover Menus, and Much, Much More! to your own online collection at EatYourBooks.com
From eatyourbooks.com
See details


SPICY DEVILED EGGS - SPICE CRAVINGS
Web Apr 11, 2022 Once the eggs have cooled completely, peel and slice them in half lengthwise. Using a teaspoon, gently scoop out the yolks into a small mixing bowl and arrange the egg whites on a serving platter. Mash the yolks into a paste using a fork. Add in mayonnaise, mustard, sriracha, salt, and black pepper.
From spicecravings.com
See details


STUFFED LEMON EGGS - BIGOVEN
Web Contributed to the echo by: Janice Norman Originally from: Nikki & David Goldbecks "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6 eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like Tabasco. Whip it up real good, and stuff it back into the eggs. Then put a single caper on top of each one.
From bigoven.com
See details


LEMON CAPER STUFFED EGGS (RECIPE) - WIKIMD'S WELLNESSPEDIA
Web Oct 25, 2023 Lemon caper stuffed eggs (recipe) Name: Lemon caper stuffed eggs: Ingredients: Hard-boiled eggs • Garlic clove • Onion • Capers • Lemon • Mayonnaise • Coarse black pepper • Flat leaf parsley: Cooktime (in hours) 0.166666667: Preptime (in hours) 0.166666667: Totaltime (in hours) 0.333333334: Keto friendliness: Keto friendly ...
From wikimd.com
See details


LEMON CAPER STUFFED EGGS RECIPES
Web 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.
From tfrecipes.com
See details


STUFFED SALMON | THE MEDITERRANEAN DISH
Web 5 days ago Mince 3 garlic cloves. Drain and roughly chop 2 tablespoons capers. Finely chop 1 preserved lemon (peel and pith included). Prepare the spinach. Heat the 2 teaspoons olive oil in a nonstick pan over medium heat. Add the shallot and cook, stirring with a wooden spoon, until softened and translucent, 2 to 3 minutes.
From themediterraneandish.com
See details


LEMON CAPER DEVILLED EGGS - DIVALICIOUS RECIPES
Web Nov 27, 2015 Gently, with a small spoon or a knife, scoop the egg yolks out. Add the egg yolks, trimmed egg whites, garlic, capers, lemon juice, lemon zest to a bowl and mix well. Stir in the mayonnaise and season with the black pepper. With a small spoon, fill the hollowed out eggs with the mixture. Sprinkle the parsley over the eggs.
From divaliciousrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #eggs-dairy     #greek     #spanish     #easy     #european     #dinner-party     #holiday-event     #vegetarian     #eggs     #dietary     #low-carb     #low-in-something     #3-steps-or-less

Related Search