Lemon-Caper Deviled Eggs | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Lemon-Caper Deviled Eggs

Yield: 1 dozen

Your rating: None (4 votes)
Your rating: None (4 votes)


These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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.

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

Recipe by Jackie Freeman, PCC Chef

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccnaturalmarkets.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)