LEMON CAPER STUFFED EGGS
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
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!
KATIE'S DEVILED EGGS
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
Provided by Katie Lee Biegel
Categories appetizer
Time 1h5m
Yield 24 deviled eggs
Number Of Ingredients 17
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
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
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.
ITALIAN STYLE STUFFED EGGS WITH LEMON AND CAPERS
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 favorite cookbooks,Passionate Vegetarian by Crescent Dragonwagon.
Provided by strangelittlebeast
Categories Lemon
Time 20m
Yield 20 stuffed eggs, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs in a medium -large pot,one with room enough so that the eggs do not touch.Cover with cold water(the eggs should be completely covered).
- Bring the eggs to a rolling boil over medium heat.
- Once the water is boiling,cover the pot and remove from the heat source.Let the eggs sit,covered for 15 minutes.
- Remove the eggs,rinse under cold water,and peel.Cut each egg in half,lengthwise,and scoop out the yolk.
- Mash the yolk with a fork,add mayo.
- Was the lemon well,dry,and zest the entire lemon with a microplane or the finest holes on a grater.Add the zest to the yolk mixture.Juice the lemon and add about 1 teaspoon of the juice to the yolks as well,reserving the remaining juice for some other use.Season with salt and white pepper.
- Restuff the eggs with the yolk mixture.
- Garnish each egg with a few of the capers.I sometimes prefer to mix the capers into the yolks to get an even distribution of flavor,the choice is yours.
- Finally,garnish each egg half with a leaf of parsley .
- Chill the eggs if you are not serving them right away.
- You may sprinkle these with a bit of paprika or cayenne if you want to add the classic deviled egg touch.
Nutrition Facts : Calories 97.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 187.5, Sodium 113, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 6.4
More about "lemon caper stuffed eggs recipes"
LEMON CAPER DEVILLED EGGS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 5Category Appetizer, SnackCuisine AmericanTotal Time 18 mins
- Cut the top of the bottom and top of the eggs, so that they can be stood upright. (Or you can slice the eggs in half)
- Add the egg yolks, trimmed egg whites, garlic, capers, lemon juice, lemon zest to a bowl and mix well.
40 MUST-MAKE STUFFED EGGS | MYRECIPES
From myrecipes.com
LEMON CAPER CALAMARI - RECIPE GIRL
From recipegirl.com
LEMON CAPER EGG SALAD RECIPE - I WASH YOU DRY
From iwashyoudry.com
RECIPE: LEMON-CAPER DEVILED EGGS | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 24Calories 80 per servingTotal Time 40 mins
- Put eggs in a medium pot, add water to cover by 1 inch and bring to a boil over medium-high heat.
KATIE LEE BIEGEL'S LEMON CAPER DEVILED EGGS | THE KITCHEN | FOOD ...
From youtube.com
LEMON CAPER STUFFED EGGS RECIPE - GREEK.FOOD.COM
From pinterest.ca
LEMON CAPER STUFFED EGGS RECIPES- WIKIFOODHUB
From wikifoodhub.com
ITALIAN DEVILED EGGS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
DEVILED EGGS WITH FRIED CAPERS, LEMON, AND PARSLEY RECIPE
From seriouseats.com
LEMON-CAPER DEVILED EGGS RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
STUFFED EGGS WITH CAPERS AND MAYONNAISE - RECIPE | BONAPETI.COM
From bonapeti.com
CAPER LEMON DEVILED EGGS | WHO NEEDS A CAPE?
From whoneedsacape.com
YOTAM OTTOLENGHI’S PARTY FINGER FOOD: CHEESY POTATO FILO CIGARS, …
From theguardian.com
LEMON-CAPER STUFFED EGGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DEVILED EGGS WITH LEMON ZEST, CAPERS AND CHIVES
From creative-culinary.com
STUFFED LEMON EGGS RECIPE | RECIPELAND
From recipeland.com
ON A ROLL: RAVINDER BHOGAL’S RECIPES FOR TRIPLE-CHEESE, AVOCADO AND ...
From theguardian.com
BEST EGG SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
#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
You'll also love
Related Search