Tuscan Lemon Deviled Eggs

Tuscan Lemon Deviled Eggs

Tuscan lemon deviled eggs are the perfect way to dress up a classic deviled egg and make it worthy of any cocktail party. This unique recipe uses olive oil instead of mayonnaise for a lighter appetizer that is packed with delicious flavor.

Notes

Like this recipe? Then you'll love our collection of 10 Easy Deviled Eggs Recipes!

Ingredients

  • 6 hard-cooked eggs, peeled
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt
  • Freshly ground pepper
  • Dash of cayenne pepper
  • 18 capers, drained
  • 18 fish eggs (Salmon roe caviar)

Instructions

  1. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.
     
  2. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco.
     
  3. Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs.
     
  4. Cover with a plate and chill before serving.

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Tuscan Lemon Deviled Eggs

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