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
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! 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!
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.
Fans Also Made:
Nutrition
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!
aevarga says
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!
Mary says
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
Velva says
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.
My Carolina Kitchen says
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
LLL with Leslie says
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!!
~Shelley~ says
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/
Sarah says
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!
Stella says
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!
Angie's Recipes says
These deviled eggs…wow…wow…look so gorgeous!
Yellow House Knits says
I love the idea of deviled egg season! Those look delicious!
I'm here from Friday Follow. Have a great weekend!
yellowhouseknits.blogspot.com
Barbara says
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
shaz says
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 🙂
Mass Hole Mommy says
Yum!! Happy friday follow!
The Tickled Diva says
I love deviled eggs. My Aunt usually makes them for family get togethers. Your pictures look fabulous. I am now following from Friday Follow.
Mags says
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)
Kim says
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
Karen says
These sound different enough to be a hit! I never tell anybody that I've used anchovies in my spaghetti sauce, either 😉
Cookie says
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!
Sue Sparks says
I love deviled eggs and I'm on the west coast, so maybe I should try these! 🙂
Pam says
I really like the sound of these eggs – they look delicious!