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Deviled Eggs with Capers on a plate
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Deviled Eggs with Capers

Deviled Eggs with Capers give a salty, savory, sweet, & umami makeover to this common side dish/appetizer! Your guests will never forget how yummy this is!
Course Appetizer
Cuisine American
Keyword Deviled Eggs with Capers, Deviled Eggs with Capers Recipe, How Do I Make Deviled Eggs with Capers, How To Make Deviled Eggs with Capers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 333kcal
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

Serving: 1/6 of the recipe | Calories: 333kcal | Carbohydrates: 4g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 340mg | Sodium: 444mg | Potassium: 279mg | Fiber: 1g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg