capered eggs
For some weird reason I have loved capers since I was a child. My mother told me that I would find the bottle of capers in the pantry and open them and just eat them right out of the bottle. I still do that to this day. Although cooking with them is even better!
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yield
serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For capered eggs
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12 lghard boiled eggs, cut in half
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1/4 chellamnns or best brand mayonaise
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1/4 cdaisy brand sour cream
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1/2 cfresh chives, chopped
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1/8 csmall capers,
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1/8 csweet pickle relish
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1 tspfresh lemon juice
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1/4 tspsalt
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1/4 tspwhite pepper
How To Make capered eggs
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1in a small glass mixing bowl place the yolks of the eggs and mash with a fork or potato masher.
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2Blend in the mayonnaise, sour cream, chives, capers, pickle relish, lemon juice, salt, and white pepper. Mix well until smooth as possible.
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3Place mixture into a medium resealable plastic bag or a plastic cake decorators bag with a large star tip. If using resealable bag cut off a small part of the corner and pipe the mixture into each egg half. For cake decorators bag pipe the mixture into each egg half. Make sure not to overfill the egg halves. garnish with a little chopped parsley or chopped chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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