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!
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
DEVILED EGGS WITH CAPERS INGREDIENTS
- 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! There’s one way to make perfect hard boiled eggs… air fryer hard boiled eggs is perfect for yah!
- 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!
STORING + FREEZING + MAKE-AHEAD
- 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!
- Food Safety: If you’d like more info on food safety check out this link.
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?
HOW TO MAKE DEVILED EGGS WITH CAPERS
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.
***See the full instructions below
MORE FINGER FOOD APPETIZERS
- Bacon Wrapped Smokies
- Grape Jelly Meatballs
- Turkey Pinwheels
- Red Lobster Sausage Balls
- Crab Stuffed Mushrooms
- Tiropita
- Bacon Wrapped Water Chestnuts
- Everything Pigs In A Blanket
TRIED THIS RECIPE?
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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.
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.