Caper Lemon Deviled Eggs

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives, Fresh
  • 1 tsp Lemon, zest
  • 2 tsp Shallots

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 1 1/2 tbsp Capers
  • 1 1/2 tbsp Dijon mustard
  • 1 1/2 tbsp Mayonnaise

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground

Found on whoneedsacape.com

Description

Ingredients

• 6 hard boiled eggs
• 1 1/2 T Dijon mustard
• 1 1/2 T mayonnaise
• 1/2 t freshly ground pepper
• 2 T minced fresh chives
• 2 t finely minced shallots
• 1 1/2 T coarsely chopped capers (I didnt rinse and dry mine, but you may prefer to)
• 1 t grated lemon zest

Directions

• Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Set aside the whites to be filled later.
• Add the mustard, mayonnaise, pepper, chives (leave just a few to garnish with), shallots, capers and lemon zest to the yolks. Mash together with a fork until the yolk mixture is smooth and fluffy.
• Spoon 1 heaping teaspoonful of the yolk mixture into each egg-white half, mounding it slightly.
• Cover and chill for an hour and serve within 4 hours.