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!
Reader Interactions
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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!