Deviled Eggs With Capers and Fried Onions

Who doesn't love deviled eggs? This update on the classic formula gets a briny kick from the addition of capers and a nice citrus tang thanks to a pinch of lemon zest. Top them with crunchy fried onions and prepare for your guests to gobble them up.

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Photo by Sarah Karnasiewicz
Deviled Eggs With Capers and Fried Onions 3.7 3 5 1
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  • Makes 24
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 60 calories
    • Fat 5 g (sat 1g)
    • Cholesterol 95 mg
    • Sodium 90 mg
    • Protein 3 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0.5 mg
    • Calcium 14 mg
Who doesn't love deviled eggs? This update on the classic formula gets a briny kick from the addition of capers and a nice citrus tang thanks to a pinch of lemon zest. Top them with crunchy fried onions and prepare for your guests to gobble them up.

Ingredients

  1. Check 12 large eggs
  2. Check 1/3 cup mayonnaise
  3. Check 1 1/2 tablespoons capers, finely minced
  4. Check 1 teaspoon lemon zest
  5. Check kosher salt and black pepper
  6. Check fried onions, for serving

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, capers, zest, and ¼ teaspoon each salt and pepper.
  3. Spoon the yolk mixture into the egg whites. Top each with a pinch of fried onions.