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.
12 large eggs
1/3 cup mayonnaise
1 1/2 tablespoons capers, finely minced
1 teaspoon lemon zest
kosher salt and black pepper
fried onions, for serving
Fat 5g (sat 1g)
How to Make It
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.
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.
Spoon the yolk mixture into the egg whites. Top each with a pinch of fried onions.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.