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West Coast Deviled Eggs

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These West Coast Deviled Eggs are a dollop of delish!  We break from tradition with shallots, sun-dried tomatoes, capers and anchovy paste – ah-mazing!West Coast Deviled Eggs

Easter is the beginning of Deviled egg season.  What you’ve never heard of Deviled egg season?!  Seriously? Well now you have (wink).  As soon as the days get a bit longer, and we start getting more beautiful sunshine, it’s time to start hard boiling those eggs and filling them with a dollop of deliciousness!  Here is a recipe for one of my all-time favorite Deviled eggs.  I have many I really love, but this one is unusual and very tasty.  The shallots give the eggs a sweet, mild, oniony flavor and they also add a nice crunch. The sun-dried tomatoes add a sweetness and tanginess.  The capers bring a nice mild briney-ness.  The anchovies add a depth of flavor and a bit of salt. No one I’ve served these to has ever guessed the anchovy paste was in there.  They really do NOT have any hint of a fish taste.

I hope you consider making this recipe Easter!  Of course!!!  If you don’t celebrate Easter, no worries!  You can choose any day you like for your opening day.

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West Coast Deviled Eggs

These West Coast Deviled Eggs are a dollop of delish!  We break from tradition with shallots, sun-dried tomatoes, capers and anchovy paste - ah-mazing!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
Author: Kathleen

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.

Nutrition

Calories: 209kcal | Carbohydrates: 6g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 332mg | Sodium: 474mg | Potassium: 287mg | Fiber: 0g | Sugar: 3g | Vitamin A: 10.7% | Vitamin C: 2.2% | Calcium: 5.8% | Iron: 11.6%
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Comments

  1. 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.

    Reply

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    Reply

  5. 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.

    Reply

  8. 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!

    Reply

  11. 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

    Reply

  12. 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.

    Reply

  15. 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.

    Reply

  20. 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;) )

    Reply

  25. 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

    Reply

  26. 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

    Reply

  27. 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…

    Reply

  30. 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.

    Reply

  37. 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!

    Reply

  39. 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.

    Reply

  40. 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

    Reply

  44. 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!

    Reply

  47. 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

    Reply

  48. 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 🙂

    Reply

  51. 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)

    Reply

  52. 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

    Reply

  54. 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!

    Reply

  60. 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!

    Reply

  66. Oh, love those deviled eggs! I have all the ingredients so will be making this recipe! This is a great twist on them! Thanks!

    Reply

  67. 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!

    Reply

  69. 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!

    Reply

  75. 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.

    Reply

  76. 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.

    Reply

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