Deviled Eggs with Lemon Zest, Chives and Capers
Ever-popular deviled eggs have many variations. Sometimes, as in the French classic oeufs mimosas, the yolks are simply mashed with Dijon mustard and seasoned with salt and pepper. Here, a heady mix of shallots, chives, capers and lemon zest are added to the yolks along with the mustard.
- 6 eggs
- 1 Tbs. Dijon mustard
- 1 Tbs. mayonnaise
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. minced fresh chives
- 1 tsp. minced shallots
- 1 1/2 Tbs. capers, rinsed, drained, patted dry and coarsely chopped
- 2 tsp. grated lemon zest
Place the eggs in a large saucepan and add cold water to cover by 1 to 1 1/2 inches. Bring to a boil over medium-high heat. When the water reaches a boil, remove the pan from the heat, cover and let stand for 20 minutes.
Using a slotted spoon, remove the eggs from the pan. Pour off the hot water and fill the pan with cold water. Return the eggs to the pan and let cool for 5 minutes. Remove the eggs and peel them under cold running water.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a bowl. Set the whites aside. Add the mustard, mayonnaise, salt, pepper, chives, shallots, capers and lemon zest to the yolks. Using a fork, mash together until the yolk mixture is smooth and fluffy.
Spoon 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly. Arrange the deviled eggs on a plate. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).