Deviled Egg With Capers Recipe Recipe For Deviled

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DEVILED EGGS WITH CAPERS



Deviled Eggs With Capers image

Make and share this Deviled Eggs With Capers recipe from Food.com.

Provided by Sweetiebarbara

Categories     < 4 Hours

Time 2h

Yield 16 deviled eggs, 8-12 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, cooled and peeled (I hard boil according to Martha Stewart's Hard Boiled Eggs 101)
1 teaspoon peppercorn
1/2 teaspoon capers (liquid only)
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 pinch sugar
1 teaspoon capers

Steps:

  • Slice the eggs in half from top to bottom.
  • Scoop the yolks into a medium mixing bowl and lay the whites aside.
  • Place the peppercorns into a pepper mill and grind fine.
  • Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
  • Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
  • Pipe the mixture into each of the white halves.
  • Finish garnish with capers.
  • Chill for at least 1 hour in the refrigerator before serving.

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.

DEVILED EGGS WITH FRESH TARRAGON AND CAPERS



Deviled Eggs With Fresh Tarragon and Capers image

From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....

Provided by COOKGIRl

Categories     Brunch

Time 15m

Yield 6 hard boiled eggs

Number Of Ingredients 11

6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise (I added a bit more because I like my deviled eggs creamy)
1 1/2 teaspoons Dijon mustard
2 tablespoons celery, finely minced
4 teaspoons fresh tarragon, minced
1 tablespoon capers, drained and minced
2 teaspoons shallots, minced finely
salt, to taste
fresh ground black pepper, to taste
celery, thinly sliced for garnish

Steps:

  • Boil the eggs, shell and cut in half lengthwise.
  • In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
  • Stir in the celery, fresh tarragon, capers and the shallots.
  • Season to taste with salt and pepper.
  • Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
  • If not eating immediately, cover well and refrigerate.

Nutrition Facts : Calories 132.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 212.6, Sodium 138.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 6.7

DEVILED EGGS WITH TARRAGON AND CAPERS



Deviled Eggs with Tarragon and Capers image

Categories     Dairy     Egg     Appetizer     Summer     Tarragon     Capers     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 8

6 hard-boiled eggs, peeled, halved lengthwise
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon dry mustard
2 tablespoons minced green onion
4 teaspoons drained capers
1 teaspoon minced fresh tarragon

Steps:

  • Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add sour cream, mayonnaise, lemon juice and mustard; blend well. Mix in green onion, capers and tarragon. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. (Can be made 8 hours ahead. Cover; refrigerate.)

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g

DEVILED EGGS WITH CAPERS AND TARRAGON



Deviled Eggs with Capers and Tarragon image

Provided by Kristine Kidd

Categories     Egg     Herb     Appetizer     Easter     Vegetarian     Quick & Easy     Low Cal     Halloween     Spring     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 9

6 hard-boiled eggs
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons minced celery
4 teaspoons chopped fresh tarragon
1 tablespoon minced drained capers
2 teaspoons minced shallot
Sliced celery

Steps:

  • Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.
  • Spoon yolk mixture into whites. Garnish each with celery slice. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

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