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Lemon-Caper-Deviled-Eggs

Lemon Caper Deviled Eggs

A great deviled egg recipe for dinner parties or tailgating. Trust me, these will get scarfed down in no time!

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. After the eggs are boiled and cooled, remove the shells and slice them lengthwise.
  • 2. Remove the cooked yolks and place them into a bowl. Rinse the egg whites under water and dry them off with paper towel.
  • 3. Break up yokes with a fork and add all ingredients but the bacon to the bowl. Mix them well. (You are looking to have a moist consistency, so you may need to add a bit more mayo or WC Lemon Olive Oil to get it to your liking.)
  • 4. Fill either a piping bag with a large tip, or a quart-size zip lock bag with the egg filling.
  • 5. Place the eggs into serving dishes (I like to use egg plates made for serving these) and pipe filling into the egg white shells. Top them with the crumbled cooked bacon.

Instructions

  • 1. After the eggs are boiled and cooled, remove the shells and slice them lengthwise.
  • 2. Remove the cooked yolks and place them into a bowl. Rinse the egg whites under water and dry them off with paper towel.
  • 3. Break up yokes with a fork and add all ingredients but the bacon to the bowl. Mix them well. (You are looking to have a moist consistency, so you may need to add a bit more mayo or WC Lemon Olive Oil to get it to your liking.)
  • 4. Fill either a piping bag with a large tip, or a quart-size zip lock bag with the egg filling.
  • 5. Place the eggs into serving dishes (I like to use egg plates made for serving these) and pipe filling into the egg white shells. Top them with the crumbled cooked bacon.

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