Stubb's Capers 'n' Creole Deviled Eggs

Stubb's Capers 'n' Creole Deviled Eggs Recipe from USA

Region / culture: USA | Servings: 6

Introduction

Deviled eggs are a classic appetizer that never goes out of style. This recipe for Stubb's Capers 'n' Creole Deviled Eggs puts a unique twist on the traditional dish by adding a tangy and flavorful Creole mustard and caper topping. These deviled eggs are perfect for parties, potlucks, or just a tasty snack.

History

Deviled eggs have been a popular dish in American cuisine for decades. The term "deviled" refers to the spicy or zesty flavor that comes from ingredients like mustard, hot sauce, or paprika. This recipe takes the classic deviled egg and adds a Creole twist with the addition of Creole mustard and capers.

Ingredients

6 large eggs, hard-boiled
2 tbsp mayonnaise
1 heaping tablespoon Creole or coarse grain mustard
4 tsp freshly squeezed lemon juice
1 tbsp finely minced scallions (green and white parts)
salt and freshly ground black pepper, to taste
paprika, for garnish
36 capers, drained, for garnish

How to prepare

Shell the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
Using a fork, mash the yolks together with mayonnaise, mustard, lemon juice, and scallions.
Add salt and pepper to the mixture. Adjust the amount of lemon juice and mustard to achieve a pronounced flavor (note that chilling will make the flavors less perceptible).
Fill each egg half's cavity with the yolk mixture.
Sprinkle paprika on top of each filled egg half and place 3 capers on top.
Chill the eggs until ready to serve.
Note: For the best flavor, serve the eggs slightly chilled.

Variations

Add a dash of hot sauce for a spicy kick.
Mix in some chopped bacon for added flavor.
Garnish with fresh herbs like parsley or chives.

Cooking Tips & Tricks

Be sure to hard-boil the eggs properly to avoid any greenish discoloration around the yolk.

- Adjust the amount of mustard and lemon juice to suit your taste preferences.

- Chilling the deviled eggs before serving helps to enhance the flavors.

Serving Suggestions

Serve Stubb's Capers 'n' Creole Deviled Eggs as an appetizer at your next party or potluck. They also make a great addition to a brunch spread.

Cooking Techniques

Hard-boiling the eggs properly is key to making perfect deviled eggs. Be sure to follow the instructions for boiling and cooling the eggs to avoid any issues.

Ingredient Substitutions

If you don't have Creole mustard, you can use Dijon mustard as a substitute. You can also use regular mustard if desired.

Make Ahead Tips

You can prepare the deviled eggs up to a day in advance and store them in the refrigerator until ready to serve. Just be sure to garnish with the capers right before serving.

Presentation Ideas

Arrange the deviled eggs on a platter and garnish with fresh herbs or additional paprika for a pop of color. Serve on a decorative plate for an elegant touch.

Pairing Recommendations

Stubb's Capers 'n' Creole Deviled Eggs pair well with a variety of dishes, including salads, sandwiches, and grilled meats. They also go well with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To reheat, allow them to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Stubb's Capers 'n' Creole Deviled Eggs contains approximately 80 calories.

Carbohydrates

Each serving of Stubb's Capers 'n' Creole Deviled Eggs contains approximately 1 gram of carbohydrates.

Fats

Each serving of Stubb's Capers 'n' Creole Deviled Eggs contains approximately 6 grams of fat.

Proteins

Each serving of Stubb's Capers 'n' Creole Deviled Eggs contains approximately 6 grams of protein.

Vitamins and minerals

Deviled eggs are a good source of vitamins and minerals, including vitamin A, vitamin D, and calcium.

Alergens

This recipe contains eggs and mayonnaise, which are common allergens. Be sure to check for any allergies before serving.

Summary

Stubb's Capers 'n' Creole Deviled Eggs are a delicious and nutritious snack or appetizer option. They are low in carbohydrates and calories, making them a great choice for those watching their intake.

Summary

Stubb's Capers 'n' Creole Deviled Eggs are a delicious and flavorful twist on the classic appetizer. With tangy Creole mustard and briny capers, these deviled eggs are sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day and I was browsing through an old cookbook that I had inherited from my dear friend, Mrs. Jenkins. She was a fantastic cook and had traveled all over the world, collecting recipes from different cultures and countries. As I flipped through the pages, one particular recipe caught my eye - Stubb's Capers 'n' Creole Deviled Eggs.

The recipe was unlike any deviled eggs I had ever seen before. It called for a unique combination of ingredients, including capers, Creole mustard, and a special blend of spices. I was intrigued by the idea of adding a touch of Southern flavor to this classic dish, and I knew I had to give it a try.

I immediately set to work gathering all the ingredients I would need. I already had most of them in my pantry, but I made a quick trip to the store to pick up the fresh eggs and Creole mustard. As I gathered everything together on the kitchen counter, I could feel a sense of excitement building inside me. I love trying new recipes and experimenting with different flavors, and this one promised to be a real adventure.

I carefully followed the instructions, boiling the eggs until they were perfectly cooked and then slicing them in half to remove the yolks. I mashed the yolks with some mayonnaise, Creole mustard, and a dash of hot sauce, then folded in the chopped capers and spices. The mixture was creamy and tangy, with just the right amount of heat.

I carefully spooned the filling back into the egg whites, creating a smooth and even surface on top. I sprinkled a little paprika over the top for a pop of color and flavor, then garnished each egg with a whole caper for a decorative touch.

As I placed the finished deviled eggs on a platter and arranged them in a neat row, I couldn't help but admire how beautiful they looked. The creamy yellow filling contrasted with the bright green capers, creating a stunning visual display. I couldn't wait to taste them and see if they lived up to their appearance.

I took a bite of one of the deviled eggs and was immediately blown away by the burst of flavors in my mouth. The creamy filling was rich and tangy, with a subtle heat from the mustard and hot sauce. The capers added a briny note that balanced out the richness of the yolks perfectly. It was a flavor combination unlike anything I had ever tasted before, and I knew I had found a new favorite dish.

I shared the deviled eggs with my family and friends, who all raved about how delicious they were. They couldn't believe that such a simple dish could pack such a punch of flavor. I proudly told them about the recipe I had discovered and how it had come to be a part of my culinary repertoire.

Since that day, Stubb's Capers 'n' Creole Deviled Eggs have become a regular feature at family gatherings and potluck dinners. They are always a hit with everyone who tries them, and I love watching the smiles on their faces as they savor each bite. I am grateful to Mrs. Jenkins for passing down her treasured cookbook to me and introducing me to this amazing recipe. It has truly become a beloved staple in my kitchen, and I look forward to sharing it with many more generations to come.