Lemon-Caper Deviled Eggs

Lemon-Caper Deviled Eggs

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


  • 6 hard-boiled eggs
  • 6 tablespoons cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • 2 teaspoons capers, rinsed and chopped, plus a few additional whole for garnish
  • 1 teaspoon chopped fresh tarragon, plus whole leaves for garnish


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

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

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