This deviled eggs with capers recipe hit all the flavor notes! Shallots, sun-dried tomatoes, capers, anchovy paste unite for one of the most deeply amazing deviled eggs recipes you’ll ever have.
Deviled eggs are capable of so much more than just Easter side dishes! Snack on them to curb hunger, add some to your cookout, make deviled eggs for breakfast — the possibilities for these side dishes are endless! And this recipe shines stronger with mild shallots; sweet and tangy sundried tomatoes; capers that bring a nice umami flavor; and anchovies!
Let’s whip up some magic!
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What I Love About This Recipe
Who could say no to a deviled egg? No matter the recipe, you know you’re getting a perfectly balanced bite of food — and this deviled eggs with capers recipe delivers a savory, umami punch!
- Less than 40 minutes to make!
- Great for parties
- Amazing flavor!
- Everyone will love these
How To Make Deviled Eggs With Capers Recipe
Three simple steps stand between you and the perfect deviled eggs with capers recipe!
Hard boil your eggs (see below for tricks!). Once cooled and peeled, cut your eggs in half and put the yolks in a bowl. Let your whites sit on a plate.
Add the remaining ingredients to the yolks and mix well.
Put the yolk mixture in a bag and snip off one corner to make a piping bag. Pipe the yolk mixture into your egg whites and garnish with chopped parsley.
YUM!
Recipe Notes
Hate hard boiling eggs? Not sure about the anchovies? I got you with all my best secrets to make sure your deviled eggs with capers recipe turns out as mouthwateringly delicious as I know it should be!
Ingredient Notes
Simple ingredients, but some of these are a bit unusual. Let me walk you through them!
- Hard-Boiled Eggs: Ah, the star of the dish, but the most fickle one! Thankfully, the internet is bursting with helpful videos like this one from The Kitchn — the most important thing you’ll need is a timer!
- Shells: Peeling your hard-boiled eggs is so often a pain! But if you add a little vinegar to your boiling water beforehand, the shells will break down and be super easy to peel.
- Anchovy Paste: This is, by far, the most unusual ingredient! But trust me when I say it makes the whole bite sensational. You don’t get any fishy taste at all — just a deep, savory umami flavor.
- Capers: Fun fact: capers are actually preserved flower buds! They come off the plant quite bitter, but the salty preservation brine mellows out the flavor and complements the anchovy paste in a truly satisfying way. If you haven’t cooked with capers before, start now!
Tools to Make
You only need a few tools to make perfect deviled eggs with capers!
- Pot for boiling your eggs
- Bowl for mixing the yolks
- Plate for holding your egg whites
- Forks for mixing the filling
Also, don’t forget a timer if you want to make sure your hard-boiled eggs are perfectly cooked!
How Long Can You Keep This In The Fridge?
Eggs, like their chicken counterparts, are fickle when it comes to storage. The wrong location could spell disaster for bacteria — and your stomach! — so be sure to follow one rule when all else fails:
If in doubt, refrigerate!
Deviled eggs especially love the cool temps of the fridge. Store it, sealed, for up to a week.
Can You Freeze This?
Unfortunately, no. Deviled eggs don’t do well in the freezer — the low low temps do funky things to the filling and boiled eggs. Opt to eat them chilled instead!
Make Ahead Tips
You can boil the eggs ahead of time — up to five days! Then, when you’re ready, crack and peel, whip up the filling, and serve. Easy peasy!
Serving Recommendations
Deviled eggs with capers are some of my favorite finger foods — perfect for pre-barbecue snacking or afternoon party munching! But what else could we serve with them to make the most appetizing little plate of snacky goodness?
Keep the seafood theme pulling with my divine shrimp salad sandwich! These crunchy, bite-sized treats come loaded with shrimp flavor and creamy sauce. Pile on some added seafood — and CRUNCH! — with my air fryer crab rangoon!
Doesn’t that sound like the most appealing plate of appetizers you’ve ever had?
Recipe Variations
The world is yours to explore with deviled eggs recipes!
- Grab your favorite packet of flavoring to make ranch deviled eggs. Great for barbecues!
- Who says no to everyone’s favorites meat? Deviled eggs with bacon will zest up your party!
- Deep fryer or air fryer, you have to try deep fried deviled eggs! All that flavor plus a satisfying fried crunch? Yes!
- Got a smoke? No? No problem! My smoked deviled eggs bring you all that smokey flavor no matter your situation!
Deviled Eggs with Capers
Ingredients
- 12 eggs large, hard-boiled and cooled
- 3/4 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/4 shallots finely minced
- 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
- 2 tablespoons capers drained, finely chopped
- 1 teaspoon anchovy paste
- 1 teaspoon flat-leaf parsley finely chopped
- 1/4 teaspoon black pepper
Instructions
- Cut hard-boiled eggs in half. In a medium sized bowl, add yolks. Place whites on a plate.
- Add the rest of the ingredients to bowl and mix well with a fork.
- Add yolk mixture to a Ziploc bag. Snip off corner and pipe mixture into egg whites. Garnish with finely chopped parsley.
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More Deviled Eggs Recipes
Want even more deviled eggs recipes? Of course, you do!
- Avocado Deviled Eggs – Skip the mayo for this satisfying, health-conscious treat!
- Pioneer Woman Deviled Eggs – These are approved by the queen of the country cooking herself!
- Deviled Egg Salad – Mix up all this goodness into an egg salad unlike any you’ve ever had!
- Deviled Egg Potato Salad – Why stop at egg salad? Throw in some potatoes for a new twist on an old classic.
Conclusion
Capers, anchovies, and shallots — bet you never thought you’d see those ingredients in a deviled eggs recipe! Which is why I love this deviled eggs with capers recipe so much. It’s unexpected — and delicious!
Who did you serve this to? What did they think? Give me the details in the comments!
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11 deviled eggs please! Oops, nearly a dozen!
❤️
Ned to be careful not telling people what’s not in a food. I have severe allergies to anchovies and other fish. Your eggs could put me in the emergency room.
You’re absolutely right Lynn.
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Gosh, I love deviled eggs, but have only had the old standby version. These sound so delicious and classy. Love them!
Last night I made these eggs and they were delicious. Thanks for the recipe!
I have brought different versions of deviled eggs to a few gatherings lately and I have to say the guests are reaching with one hand and stuffing one in with their other hand at the same time. Such a retro dish but everyone just loves them. 3 dozen isn't enough for most gatherings.
Ohhh, sun-dried tomatoes! That's a great addition. Mmmmm….
Alison (http://www.bitofbutter.com)
I agree with you on the anchovy paste. It adds a certain something, but it's best not to tell anyone before they take a bite.
my prediction was incorrect–i thought you might put avocado in the filling mixture because for some reason, i always associate it with the west coast. regardless of my failed assumption, these look and sound great–hooray for sun-dried tomatoes!
Deviled egg season? Yes please! Sign me up! 😉
Yum, I want seconds already!! 😀
I saw your comment on the blog about the earthquake, SO scary! I totally agree about the time, I was just waiting for my apartment building to come crashing down haha.
I love all the recipes, the eggs look divine! =D
I'm so glad that I haven't made deviled eggs yet, your recipe sounds fabulous, and they look beautiful to boot! Thanks so much for stopping by my blog.
I have only seen “devil” appearing 2 times in food names- one is deviled eggs, and the other is devil curry 🙂
These eggs look delicious!!! Great photo also!!
We went to my parents' house for Easter and my mom made us some deviled eggs – yum! I love your ingredients though – never would've thought to put anchovies in the yolk. Very creative.
those look divine!
You had me until the anchovies!
Stopping by from Friday Follow, I hope you'll follow me back (and if you already are – thank you!).
Happy Easter!
Kelly
http://KellysLuckyYou.blogspot.com
Delicious and delightful! ALthough in general I do not care much for eggs, I LOVE deviled eggs. I had no idea they had their own season! 🙂
Thank you for visiting the blog. What a wonderful name for your blog, I love it. Look forward to following you here. Have a great night.
Exceptionally well done! I need to make some of these, they are one of my boys favorites and I haven't made them in a while. (It wasn't the season and that's my defense;) )
What a great and beautiful way of eating eggs! Totally new for me.
I make deviled eggs at least once a week… this is my next version..love the up close and personal shot of your egg… just gorgeous!
Thank you so much for stopping by my blog. Yours is just beautiful. I'd love to make your deviled eggs. I'll trust you on the anchovy paste.
Those look very delicious. I have never had deviled eggs. I will definitely have to try them.
Kathleen, thank you for your warm wishes- a blessed holiday to you! I'm off to browse your blog. In an Italian household, dissolved anchovies or paste are used frequently as flavoring- we just don't tell anyone 🙂
xoxo Pattie
hi kathleen! thank you for commenting on my blog post, and for your warm thoughts. yes, the judicial system is messed up. sad. i am adding you to my favs! ~terri
These sound great…I have everything but the anchovy paste…
Will whip up a batch for sure.
Happy Easter
xoxo~Kathy @
Sweet Up-North Mornings…
Oh sweet! I am making deviled eggs tomorrow for Easter! Thank you!
Ok these have to be the best best best deviled eggs EVER. Capers? Anchovy paste? Shallots? This made my Easter extra HAPPY! Have a great holiday!
Deviled eggs are the first thing people go for whenever I serve them. This variation really sounds yummy. I like kicking it up a notch.
Happy Easter to you and your family,Kathleen.
That sounds so good! We made regular traditional Deviled Eggs for tomorrow, but I would love to try yours someday!
Following from Friday Follow. Better late than never!! Hope you decide to visit us & follow back!!
I love devilled eggs but I haven't had one in years. I must do something about that!
These look yummy! I'm following you back from Friday Follow! Have a great weekend!
I was JUST setting out to find deviled egg recipes, my search is over. Thanks so much!!
I love this! One of the best deviled eggs I've ever seen. Very unique.
The shallots and capers sound awesome in here! What a unique stuffing.
Thanks so much for your comment and stopping by my blog! I love all your recipes – and your photography is beautiful. I'm going to have to try your deviled eggs — with my backyard chickens, I'm always looking for new things to do with all the eggs they give us!
I love eggs. These look really delicious. I love that creamy look of the egg yolk. Have a fun weekend. MaryMoh at http://www.keeplearningkeepsmiling.com
Kathleen, these are beautifully prepared deviled eggs. I was contemplating making a batch for Easter dinner. I don't think I can get mine to look as pretty as yours-wow. Not only that, these are kicked-up eggs with some great flavor.
What gorgeous deviled eggs Kathleen. Beautiful presentation too. I use sun-dried tomatoes a lot but never thought of including them in deviled eggs. What a clever idea.
Hope you have a wonderful California weekend with your family.
Sam
Hey!I am stopping bye from Friday Follow. I am now following you 🙂
http://www.livelovelaughwithleslie.com
Have a great day!
BTW those deviled eggs look so yummy!!
Visiting from Friday Follow…I'm now following! Love for you to come visit me! I love recipe blogs..I post alot of my favorite recipe, too 🙂
Have a wonderful weekend!
~Shelley @ Shelley's Swag
http://shelleysswag.blogspot.com/
Happy Friday Follow!
I'm your newest follower and your blog looks AMAZING! Not a good blog to be at the first day of my diet =)
I'm trying to hit 300 followers today and I only need 2 more and I would love if you would come stop by my blog. http://www.onthesearchforhiddentreasure.blogspot.com
Happy Easter!
Hey Kathleen, Happy Easter Weekend. These look great-I've decided to make them later today. That way I'll feel like I'm putting forth some effort towards Easter stuff…Kathleen's Deviled eggs and crackers it is!
These deviled eggs…wow…wow…look so gorgeous!
I love the idea of deviled egg season! Those look delicious!
I'm here from Friday Follow. Have a great weekend!
yellowhouseknits.blogspot.com
Great timing on the deviled egg recipe for sure! Love that you have shallots and sun dried tomatoes in them too.
Happy Easter, Kathleen…to you and your family!
Big hug
Barbara
These sound so yum, I love shallots and anchovies so I'm sold. As much as I love eggs, I don't think I've ever made devilled eggs before but I think I might have to do some this Sunday for a picnic lunch. Thanks for the inspiration 🙂
Yum!! Happy friday follow!
I love deviled eggs. My Aunt usually makes them for family get togethers. Your pictures look fabulous. I am now following from Friday Follow.
Deviled eggs season is to Easter as cream cheese season is to Christmas….LOL
I bookmarked this recipe immediately and can't wait to try it. (I love sneaking anchovies into things just to get peoples' reactions when they find out after eating)
Deviled egg season – I love it! I love the saltiness of capers. You would probably find me hovering over your egg platter eating them all;D
These sound different enough to be a hit! I never tell anybody that I've used anchovies in my spaghetti sauce, either 😉
This year will be the first year we dye Easter eggs at our house so I'm sure we'll be making Deviled Eggs. I usually just add some dried mustard powder along with the mayo but all these flavors sound awesome!
I love deviled eggs and I'm on the west coast, so maybe I should try these! 🙂
I really like the sound of these eggs – they look delicious!
With sundried tomatoes and capers these will be popular at my house.
Mimi
I love deviled eggs, and this sounds like a great version! The capers and anchovies are delicious additions.
I love deviled eggs…just never ever made them…now I know 🙂 what a great little thing it is 🙂
I love deviled eggs! (Although I never knew there was an official “season!”) I bet the anchovy paste adds a great complexity and depth. This version looks fantastic!
I love the way your deviled eggs look! The black pepper is a great touch 🙂
These look like they would hit the spot, right now. Yummy.
There's no need for a season to make deviled eggs. These are great for any occasion!
I will have to make these for my parents this weekend when they visit as my Dad loves deviled eggs. Yummy!
I am such an egg person, I love the look of these and I totally want to make these now.
*kisses* HH
Oh, love those deviled eggs! I have all the ingredients so will be making this recipe! This is a great twist on them! Thanks!
You did the west coast version, now I will do the east coast version *wink* LOL, no really I just want an excuse to make some. I love deviled eggs, just love'em! I am slurpin up a few of yours!
I like this recipe Kathleen! My entire family loves deviled eggs, they are always the first thing to go on the table. 🙂
Ha! That's funny I just heard Rachael Ray say the same thing about anchovy paste! “Just don't tell”. The thing that worries me is my daughter, she loves Caesar Salads and didn't like the one at Panera Bread because she said they put tuna fish in it. I had to laugh because she didn't know that it was anchovy, but she could taste it.
Anyway, this recipe sounds great and I have some anchovy paste just waiting to be used!! I have these beautiful shallots that I've been using in everything, and boiled eggs in the sink cooling in cold water. I'm ready to go!
Your photo is fantastic!
These sounds a special deviled eggs .
Great photos, they make me hungry suddenly.
I was just thinking of deviled eggs yesterday. I'll have to try this with the anchovy paste. Sounds yummy!
Oh, yum! These sound fabulous!! 😀
wow, these are a fancy version 🙂 They looks so great and I bet the shallot is an interesting twist!
Really love them and your photos are awesome.
Great work x
All I can say is yummmmmmm. I don;t know which of us likes deviled eggs best,my son,my husband or me. I will be making deviled eggs this weekend..and I just may try your recipe..it sounds delicious.
Have you been reading my mind? I dislike hard boiled eggs yeah I said it BUT everyone I know and their brother sister cousin LOVES them and I was thinking of learning to make them. These are so different from what they make that I want to see if I like them, I will try to make these soon.