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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. 

Ingredients:

  • 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 

Directions:

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).