Lemon-Caper Deviled Eggs

Yield: Makes 1 dozen

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Slice the eggs in half lengthwise and remove the yolks. Stir together the yolks, cream cheese, lemon juice, zest, salt and pepper. Fold in the chopped capers and tarragon.

Divide yolk mixture between egg whites and top each with a tarragon leaf and reserved whole capers.

Each serving: 60cal, 5g fat (2g sat), 115mg chol, 95mg sodium, 1g carb, 0g fiber, 4g protein

Learn more about our recipes. View guidelines »

More about: capers, eggs, lemons

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login