January 01, 2018
Snacks, Eggs, Vegetables,
Appetizers, Onions, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Baby Shower, Brunch, Christmas, Entertaining, Ladies Luncheon, Picnic, Potluck, Hand Mix/Whisk, Gluten-Free, Kosher, Vegetarian more
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"Sarah Karnasiewicz was credited w/this realsimpledotcom update on the classic deviled eggs formula that gets a briny kick from the addition of capers, a nice citrus tang from a pinch of lemon zest & then gets topped w/crunchy fried onions. In their intro, RS warned that you should be prepared for them to be gobbled up & I know that will happen here as Iceland & the US share a fondness for using crispy fried onions. They're everywhere in the Icelandic cuisine! They sit atop casseroles, the famous Icelandic hot dogs, fish fillets, potatoes ... The list is never-ending. (The recipe begins w/pre-cooked eggs, so does not include the time to cook & cool the eggs) ENJOY!"
Transfer the yolks from the egg halves to a sml bowl & mash w/the mayo, capers, zest & 1/4 tsp each of salt & black pepper.
Spoon the yolk mixture into the egg white halves & top each w/approx 1 teaspoon of the crisp fried onions.
NOTE RE YIELD - 12 servings was based on 2 egg halves per person.
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I cut this down to two servings...I think maybe the mayo was a tad bit more than was needed...they were a bit on the runny side...but we really enjoyed the flavors...we both didn't care for the crisp fired onions...