Lemon Caper Stuffed Eggs
Brighten up your appetizer spread with these zesty and elegant Lemon Caper Stuffed Eggs! Perfectly hard-boiled eggs are filled with a creamy, tangy yolk mixture featuring a delightful blend of mayo, Dijon mustard, fresh lemon juice, and zest, with the pop of briny capers adding a savory twist. A sprinkle of fresh parsley and paprika takes the presentation to the next level, making these bites as visually stunning as they are delicious. Ready in just 27 minutes, this recipe is a fantastic option for spring gatherings, Easter brunches, or any occasion that calls for a fresh take on classic deviled eggs. Whether enjoyed as a party appetizer or a flavorful snack, these stuffed eggs are a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons small capers
- 1 tablespoon fresh lemon juice
- 0.5 teaspoons lemon zest
- 1 teaspoon Dijon mustard
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
- 0.5 teaspoons paprika (optional, for garnish)
Instructions
Place the eggs in a saucepan and cover with cold water. Ensure there’s about 1 inch of water above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and allow the eggs to sit in the hot water for 10-12 minutes.
While the eggs cook, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water to cool for at least 5 minutes.
Peel the cooled eggs carefully, then slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving tray.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, chopped capers, lemon juice, lemon zest, Dijon mustard, salt, and black pepper. Mix until well combined and creamy.
Spoon or pipe the yolk mixture back into the hollows of the egg whites using a spoon or a piping bag with a star tip for a decorative touch.
Garnish with fresh parsley and a sprinkle of paprika, if desired.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 179 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
