If you’re looking to impress your guests with a delicious and unique appetizer, you can’t go wrong with these deviled eggs. With the addition of fresh basil, capers, and lemon zest, they’re sure to be the hit of the party. They’re refreshing and have a hint of salt, with a touch of herby goodness that makes them simply irresistible. Your guests will be begging for the recipe.

There are a few items I always seem to have on hand in my pantry, even though I am fully aware of the fact that I may never get around to using them before their respective expiration dates. I blame this wasteful habit on my mom, who instilled in me an overwhelming need to anticipate and stock every single ingredient that I might possibly need to have on hand for the next decade or two.

For my mom, this hoarding-like habit was learned by necessity. We lived in the country and a trip to the market required time, not to mention gas money. More often than not, a trip to the market just wasn’t practical or economical. This usually led to my mom stockpiling pantry items, especially when those items were on sale. For me, it means that I have this overwhelming necessity to have at least two cans of tuna fish, navy beans, or tomato paste at all times.

Capers just so happen to be high up on the list of items that I regularly end up donating to the trash can every year or so when their expiration date has expired. I feel a mind-boggling and puzzling need to have them on hand at all times, even though I rarely actually use them in a recipe. This recipe is my solution to saving those poor little capers from meeting their demise.

Ingredients:

• 6 Extra-Large Hard Boiled Eggs
• 1 1/2 Teaspoons Capers (Additional for Garnish)
• 1 1/2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• Zest of 1 Lemon (Divided)
• 2/3 Cup Mayonnaise (Approximately)
• 1 Tablespoon Finely Chopped Fresh Basil

Directions:

1. Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Place the capers between several layers of paper towels to pat off and absorb any excess liquid.
3. Add the capers, Italian seasoning, black pepper, crushed red pepper flakes, and 1 teaspoon of lemon zest to the bowl. Using a fork, mash everything together.
4. Add 1/3 cup of the mayonnaise to the bowl and mix until smooth. Add more mayo as needed until you get the perfect desired deviled egg consistency.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
6. Garnish each deviled egg with chopped fresh basil, lemon zest, and capers.

Suggestions:

• CLICK HERE to see the best way to hard-boil eggs.
• I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny. I suggest adding the mayonnaise to the filling last. Start with half of the mayonnaise and add it as needed to create a creamy egg filling. This will help you to reach the perfect deviled egg consistency.
• Capers are pretty salty, so be careful not to add too many to the filling and only use one or two as garnish.
• If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if you’re filling is too runny, you can use the extra yolks to solve that dilemma.

Improvements:

• CLICK HERE to see our many other mouth-watering deviled egg recipes.
• Top each deviled egg with grilled or steamed shrimp.
• If you like things spicy, add an additional 1/4 teaspoon of crushed red pepper flakes to the egg filling.
• Add a teaspoon of honey to the egg filling.

Print

Yum

Deviled Eggs with Basil, Capers, & Lemon Zest

Ingredients:

• 6 Extra-Large Hard Boiled Eggs
• 1 1/2 Teaspoons Capers (Additional for Garnish)
• 1 1/2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• Zest of 1 Lemon (Divided)
• 2/3 Cup Mayonnaise (Approximately)
• 1 Tablespoon Finely Chopped Fresh Basil

Directions:

1. Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Place the capers between several layers of paper towels to pat off and absorb any excess liquid.
3. Add the capers, Italian seasoning, black pepper, crushed red pepper flakes, and 1 teaspoon of lemon zest to the bowl. Using a fork, mash everything together.
4. Add 1/3 cup of the mayonnaise to the bowl and mix until smooth. Add more mayo as needed until you get the perfect desired deviled egg consistency.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
6. Garnish each deviled egg with chopped fresh basil, lemon zest, and capers.

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Make sure to check out all of the other great Sunday Funday “Lemon/Lime” recipes below. A huge thanks to Mayuri’s Jikoni for hosting this event.

• Culinary Cam: A Citrusy Sweet and a Savory: “The Actual Good Meringue” Lemon Pie + Calamari-Lime Salad
• Amy’s Cooking Adventures: Atlantic Beach Pie
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Deviled Eggs with Basil, Capers, & Lemon Zest
• Cook with Renu: Fresh Mint Chocolate Lemon Bark
• Mayuri’s Jikoni: Lemon Linguine
• A Day in the Life on the Farm: Margarita Tiramisu
• Sneha’s Recipe: No Oil Less Salt Lime Pickle