Deviled eggs with capers

Name: Deviled eggs with capers
Ingredients: 2 eggs; 1150 ml cold water; 3 salted capers; 10 g green onion; 1 teaspoon mayonnaise; 1/8 teaspoon fine salt; 2 g parsley leaves

Appetizers - Deviled eggs with capers by Cleopatra I. - Recipia

Deviled eggs with capers have a yolk and mayonnaise filling and are served cold. They’re filling for breakfast, and on the holiday table they make an appetizer, with capers and green onion in the filling. I choose eggs that are all the same size so they cook evenly. Prep: 10 minutes. Cook: 12 minutes. Rest: 5 minutes. Total time: 27 minutes. Servings: 2. About 92 kcal and 6 g protein per serving.

Ingredients

2 eggs
1150 ml cold water
3 salted capers
10 g green onion
1 teaspoon mayonnaise
1/8 teaspoon fine salt
2 g parsley leaves

Preparation

1. Put the eggs in a small saucepan with 500 ml cold water. Heat over medium heat for about 5 minutes, until the water boils, then boil for 7 minutes, until the yolks are set. 2. Transfer the eggs to a bowl with 500 ml cold water and leave them for 5 minutes. Peel them and cut them in half lengthwise. 3. Rinse the capers in 150 ml cold water and drain them. Finely chop the green onion. 4. Put the yolks in a bowl. Add the capers, green onion, mayonnaise and salt, then mix until smooth. 5. Fill the egg white halves with the mixture and garnish with parsley leaves.

Notes

I serve them with toast, and add a few sliced radishes to the holiday platter. The filling is reminiscent of egg salad, but the capers remain little salty pieces in the middle of it. The white part of the green onion can be sharp; for a milder taste, use just the green part, finely chopped. Capers can still be quite salty after rinsing, so taste the filling before adding the measured salt. The dish contains eggs, and regular mayonnaise may also contain mustard, so check the label if this allergen matters. If you make them ahead, cover the platter and keep it in the refrigerator; they keep for up to 3 days, and the parsley looks better added close to serving.