Deviled Eggs with Capers
by Sommer Collier — last updated on Jun 16, 2026 
Deviled eggs have always been one of the appetizers I put out when friends and family come together. I still make them the way my grandma taught me, with a creamy, perky filling, but I add briny capers for a punch of flavor that makes this version feel a little special. They’re quick to make, easy to serve, and always disappear fast.
I am crazy over this simple yet classic deviled eggs recipe that’s topped off with juicy, briny capers. These little beauties are not only the perfect appetizer for entertaining, but I love to have them on hand for a quick, protein-filled snack, too. Every bite is filled with flavors, from the silky, rich yolk filling that’s seasoned with mustard, smoky paprika, and fresh dill, to the juicy capers that add just the right amount of tanginess and crunch. This old-school recipe all starts with knowing how to cook hard-boiled eggs, and then, of course, knowing how to peel them correctly so that the egg whites don’t break off. The rest of the steps are really simple and foolproof. These deviled eggs make a beautiful spring and summer dish, and I love to serve them on colorful platters for celebratory dinners or laid-back summer cookouts.
Chocolate Freckles – ⭐⭐⭐⭐⭐ Ohhh these look amazing! Perfect for a Sunday breakfast!
Table of Contents
Sommer’s Recipe Highlights
Elegant and Delicious – This traditional appetizer is seriously delicious and elegant enough for an impressive dinner party, yet simple enough to make for a quick snack. I love that these deviled eggs look gourmet, yet they’re easy to assemble, even for first-time cooks!
Simple Ingredients – All you need is a handful of simple pantry ingredients to whip up these creamy, rich filled eggs that are topped off with capers. Like my deviled egg salad, this recipe is packed with bold and memorable flavors that are sure to turn this eggy dish into one of your favorites.
Loaded With Protein – If you’re looking for a protein-packed recipe, then you’ve hit a gold mine with these little guys. These are filling, loaded with protein, and naturally low in carbohydrates, so they are the perfect powerhouse snack to keep on hand in the refrigerator.
Key Ingredients and Tips
- Eggs – The base of this dish! I always use large eggs that are at room temperature before boiling them. These make for a perfectly tender egg white base and creamy egg yolk filling.
- Reduced-fat mayonnaise – I use just enough mayo to make that rich and smooth filling that I pipe into the egg whites. I prefer reduced-fat to save some calories, but you can totally use the regular version instead.
- Dijon mustard – Just a tablespoon of dijon mustard adds the perfect amount of heat, sharpness, and a subtle tang to balance out the egg yolks.
- Dill – I use fresh dill to bring some bright herby flavor to this dish. Dill also pairs well with the capers, and it adds a nice pop of green color, too.
- Shallots – A little bit of minced shallots adds the perfect amount of sweetness and tang.
- Hot smoked paprika – For some heat and smokiness, I always mix in a pinch of hot smoked paprika. I also love that slight orange hue it adds to the yolk mixture.
- Capers – Meet the co-star of the show, the briny caper! I top each egg with a couple of these tangy, green beauties.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Boil the eggs – The first step to making these delicious deviled eggs, is to boil them. I place about a dozen eggs into a pot, cover them with water, and let them boil for about 15 minutes. This will create well-cooked eggs, and the yolk will not be runny.
Remove the shells – Once the eggs are done cooking, I place the pot under cold running water (or transfer the eggs to an ice bath) to stop them from cooking and to help them cool down quickly. When they’re cool enough to handle, I gently peel off the shells. I’ve found that cracking the eggs all over by rolling them lightly on the counter makes peeling much easier. If a stubborn shell won’t cooperate, peeling the eggs under a little running water usually does the trick!
Make the yolk filling – Once I’ve peeled the eggs, I slice them each lengthwise and place all the yolks into a food processor. I also add in some mayo, dijon mustard, diced shallots, dill, a smidge of paprika, salt, and pepper. Then I blend everything together until the filling is ultra smooth.
Pipe – Now for the fun part! I transfer the creamy filling to a piping bag (or a zip-top bag with the corner snipped off) and carefully pipe it into the egg white halves. This make the deviled eggs look pretty, and it also ensures every bite gets the perfect amount of filling.
Garnish and Enjoy – Once all the eggs are filled, I sprinkle them with more fresh dill and add a few capers on top. Serve and watch them disappear!
Recipe Variations
Add Bacon – Bacon makes everything better, am I right?! Sometimes I sprinkle crumbled bacon over the top with the capers. The salty crunch pairs perfectly with the creamy filling.
Top with Smoked Salmon – For a slightly more elegant version, I like to garnish the eggs with small pieces of smoked salmon. It adds a rich, buttery flavor that works beautifully with the fresh herbs and capers.
Sprinkle on Crushed Potato Chips – This might sound unexpected, but crushed potato chips are one of my favorite toppings! They add a salty crunch that takes these deviled eggs over the top. Add them just before serving so they stay crisp.
Drizzle with Sriracha – When I want a little kick, which is often, I add a light drizzle of Sriracha to the tops. It’s an easy way to add heat and a pop of color without overpowering the other flavors.
More Creamy with Avocado – For a fresh twist, I sometimes replace part of the mayonnaise with ripe avocado. It makes the filling extra creamy while giving the deviled eggs a gorgeous pale-green hue.
Serving Suggestions
These creamy egg bites are a delicious and easy snack, yet also an impressive appetizer to serve guests whenever you’re celebrating something special, from holiday dinners to backyard barbecues. Here are some of my favorite ways to serve these up!
- Enjoy these as part of a brunch spread alongside this crockpot quiche or this sausage breakfast casserole.
- Serve these as an appetizer alongside your favorite bbq mains like flap steak, smash burgers or grilled blackened chicken.
- Create a fun appetizer board and pair these with some cured meats, cheeses, crackers, and pretzels.
Storing
Store deviled eggs in an airtight container and keep them in the refrigerator for up to 2-3 days.
Frequently Asked Questions
Totally! You can boil the eggs 2 days earlier, and assemble them when you’re close to serving, so that they don’t lose that creamy and fluffy texture.
The key to getting a really smooth filling is to blend the yolks and the rest of the ingredients really well in the food processor.
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More Easy Appetizers
Deviled Eggs with Capers
Ingredients
- 12 large eggs
- 1/2 cup reduced fat mayonnaise
- 1 tablespoon dijon mustard
- 6 sprigs fresh dill + extra for garnish
- 2 teaspoons shallots, diced
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon capers
Instructions
- Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes.
- Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water. (The longer the eggs cool the better.) Remove the eggs. Roll each egg to crack the shell and gently peel.
- With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt, and pepper to the egg yolks. Puree until extremely smooth.
- Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat.
My guests thought the eggs were great, not as pretty as the photo since I did not try piping the yolk mixture into the whites, but they still tasted quite good and dill/capers/paprika on top were a nice garnish. I would have liked more mustard in the mix – will try that next time!
The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.[4] In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” are used instead.
The term “angel eggs” has been used in association with fillings that are sweet with less fat and cholesterol.
I also call them Angel Eggs. Don’t like that other name. Nice to see others are calling it that also.These are delicious!
If you steam eggs, even fresh eggs will peel easily. Google it!
I use vinegar and Tabasco and mayo in my deviled eggs – delicious combo!
A classic. I like mine with extra spice.
Wow, I was just discussing this with my mom..We were trying to figure out where Deviled eggs had gotten their name and then we searched to see if anyone uses the same term that we do. SMALL WORLD AFTER ALL!!!!!!! I ALWAYS thought WE MADE THIS UP!!!!!!! Looks like we weren’t the only ones. TASTY right!?!?!?! :-)
#sorryhadtoPost #Enjoy
Absolutely angelic!
hah this is funny b/c when I was little I used to tell my mom I want an Angel Egg not a Devil Egg lol.. This is my favorite recipe by far!
Jessica Fox
They look delicious. Did you know that it's not good to use fresh eggs for hard boiling? They are too hard to peel. I tested this theory two days ago… and it was very true. "They" (meaning some random internet site) recommends 7 – 10 day old eggs.
Chana Garrett
i was just getting online to look for new angel egg ideas :)
Amy O
i was just getting online to look for new angel egg ideas :)
Amy O'Neal
Ohhh these look amazing! Perfect for a Sunday breakfast!