Katie Lee Biegel's Lemon Caper Deviled Eggs | The Kitchen | Food Network

Katie uses bright lemon zest and salty capers to add a zing to this crowd-pleasing appetizer! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ONfV1O Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon Caper Deviled Eggs RECIPE COURTESY OF KATIE LEE BIEGEL Level: Easy Total: 55 min (includes cooling time) Active: 35 min Yield: 24 deviled eggs Ingredients 12 large eggs 1 cup mayonnaise 1 tablespoon yellow mustard 2 teaspoons capers, rinsed and drained 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 small clove garlic, grated Zest of 1 lemon Paprika, for garnish Chopped parsley, for garnish Directions Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary. Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #TheKitchen #FoodNetwork #KatieLee #LemonCaperDeviledEggs Katie Lee Biegel's Lemon Caper Deviled Eggs | The Kitchen | Food Network    • Katie Lee Biegel's Lemon Caper Deviled Egg...