These Deviled Eggs with Capers and Shallots are a subtle twist on the average recipe and are perfect for Easter brunch.
Are there any other deviled egg lovers out there? I absolutely love them and don’t make them nearly as often as I should. Partly because I’m an egg lover and the hard-boiled ones never last long enough to actually turn them into deviled eggs (Hello, egg salad!) and partly because they seem kind of fussy when no one else in my family eats them. But my kids love to dye Easter Eggs, so it’s an ideal time to make deviled eggs. I mean, c’mon; what else are you going to do with 2 dozen perfect hard-boiled eggs?? This year I’m making them a little extra fancy, just because I can. Say hello to Deviled Eggs with Capers and Shallots.
Easter is the one holiday where the menu changes from year to year. I always host family for Easter, but sometimes we eat brunch and sometimes an early dinner. Even though we may shake up the meal time, some things consistently remain a given. For example, we always have a Bloody Mary and some snacks when we get home from church while the kids are looking for their Easter baskets. And the deviled eggs are there, but this year they will be a little extra special. These Deviled Eggs with Capers and Shallots are a slight, but oh-so-yummy change from your average deviled eggs.
This version has a little Dijon mustard and are filled with salty capers, shallots and chives. And let me tell you – it’s a super tasty and a sophisticated combo. Fancy, without being fussy. That’s what I love. They still taste like deviled eggs, just better. And since capers are always a big hit with my family (pretty much anything salty is), I’m hoping that this will be the ticket to convert the rest of them to being deviled egg lovers like me. Then I don’t need to wait until Easter each year to indulge.
Deviled Eggs with Capers and Shallots
A subtle twist on the average Deviled Eggs with the addition of capers, shallots and chives.
- 6 eggs, hard boiled and peeled
- 1 1/2 teaspoons Dijon Mustard
- 3 tablespoons Mayo (I used olive oil mayo)
- 2 teaspoons minced shallot
- 1 tablespoon capers, chopped finely
- pepper to taste
- 1 tablespoon chives, chopped
- Slice eggs in half the long way and carefull remove yolks.
- Place yolks in a small bowl and mash with a fork. Add mustard and mayo and stir until thoroughly combined. Add shallot and capers and season to taste with pepper. Stir.
- Place egg filling in a plastic bag a snip a small hole in the corner of the bag. Pip the filling into the egg white halves and sprinkle with chives. Refrigerate to set. Serve cold.