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?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
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!