Deviled Eggs with Lemon Zest, Capers and Chives
Deviled Eggs with Lemon Zest, Capers and Chives are flavorful, pretty, and super easy to make!
I know, I know…there are a million deviled eggs recipes to be had; why on earth did I think another was needed. I guess because I’ve never had a recipe I’ve loved like this one for Deviled Eggs with Lemon Zest, Capers and Chives.
Where pickle relish has always turned me off, capers are my answer!
I don’t like relish on hot dogs and I’ve never understood putting it in tuna salad, egg salad or deviled eggs, preferring to come up with a combination of ingredients that I find more appealing and these Deviled Eggs with Lemon Zest, Capers and Chives fit the bill.
Perfect timing too; although I enjoy the occasional hard-boiled egg the rest of the year, with Easter coming they are a great way to use up a lot of eggs.
So, I have had a week of a LOT of hard boiled eggs. I had a new toy I still had in the box and decided to test my Instant Pot pressure cooker and hard boiled eggs were the first thing I tried…and then tried again…and again.
I hard boiled so many eggs that I found myself in the middle of a blizzard yesterday without an egg in the house.
I couldn’t quite take in that each and every time there were so perfect. So yellow. The peels almost fell off. If I never do another thing with this magic appliance, I will love it forever for this one reason alone.
If you have a pressure cooker and want to try the method I used I’ve included it in the notes for this recipe. I have to tell you after my experience I would urge you to get an electric pressure cooker if you don’t already have one just for the hard boiled egg making alone.
I have never had such perfectly cooked, beautiful and easy to peel eggs ever. I mean NEVER EVER!
While testing my new appliance I noticed several posts from other people with their version of the perfect recipe for hard boiled eggs…wow; there are a million! My friend Jane shares her recipe for the perfect egg boiled in water on the stovetop and Alton Brown has a recipe for using your oven and a muffin tin.
So boil yourself some eggs and try something new; this recipe for Deviled Eggs with Lemon Zest, Capers and Chives has a lot of flavor and is brightened with a touch of lemon.
I had so many egg things in the fridge I asked my neighbor Amy over to help me ‘test’ them. She tried one of these eggs and I only wish I had a video or at least an audio of that moment. ‘Wow; these are great; I’ve never had a deviled egg taste as good as this!’
I do believe I gave her that sideways glance, you know, sort of a ‘what did you expect’ look? There would be no point if it was going to taste like all the others, right?
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PIN IT! ‘Deviled Eggs with Lemon Zest, Capers and Chives’
Deviled Eggs with Lemon Zest, Capers and Chives
Ingredients
- 6 hard boiled eggs
- 1 tablespoon whole grain mustard
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon freshly ground pepper
- 2 tablespoons minced fresh chives
- 1 teaspoon finely minced shallots
- 1 ½ tablespoons capers chopped (Rinse well and dry with a paper towel before chopping)
- 2 teaspoons grated lemon zest
- Salt to taste Capers will add some salt so be sure to taste before adding more
For Garnish
- Fresh chives
Instructions
- 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 mixture is smooth and fluffy.
- Spoon or pipe 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly.
- Serve immediately, or cover and refrigerate for up to 4 hours.
To Garnish
- Cut chives over eggs with a kitchen scissors to garnish.
Notes
- 3-12 large eggs
- 1 cup water
- Ice and water for water bath
- Put a rack or steamer basket and 1 cup of water in an electric pressure cooker:
- Add your eggs to the basket and lock the lid in place.
- Turn on the pressure cooker and set to LOW: For eggs, you want LOW pressure (not HIGH).
- Cook your eggs for 6 minutes on low and then leave in pressure cooker for 5 minutes on natural release. Manually release to allow any remaining steam to escape.
- Combine water and ice in a large bowl and let sit while the eggs cook. Once the eggs are finished, remove them from the pressure cooker and Immediately plunge them into the ice bath: Let them cool completely in the water for 20-30 minutes.
Extra-rich, creamy mayonnaise balances the tartness of citrus and capers in these Caper and Lemon Deviled Eggs for an elegant hors d’oeuvre.
Love deviled eggs, especially at a dinner party.
You must try these then; such a great flavor compared to the standard recipe we’ve all had. I could have eaten the whole plate.
Wow, these are really very good! The lemon zest and capers add that something unexpected. I had many compliments and people were pleasantly surprised to discover that these are not your usual boring deviled eggs. Thanks!!
So happy to hear you and your guests enjoyed them too Nancy. I’m with you; most are just boring and often ignored but these were gobbled down!
I like relish OK in tuna and egg salad, but never even thought of using it in deviled eggs! Really like the idea of capers — nice zing. And I’ll put lemon in anything! I’m with you on snow and baking — they just go together (and if you have a lot of snow to shovel, pancakes fit in there somewhere, too). Good stuff — thanks.