Deviled Eggs: Now with capers!

by Sarah on February 10, 2011

I recently made a batch of deviled eggs again, but this time went in a different direction than the good old horseradish and candied bacon route.

I went with more of an old-fashioned, picnic-style egg.  Well, except for the fact that my picnic-style egg probably isn’t your grandmother’s picnic-style egg.  There’s no pickle relish.  In fact, there’s nothing like any kind of a pickle in there.  Unless you count a caper as a pickle.  In which case, I guess there are pickles in there.

I’ll just stop now.

I was excited to see, in our tiny burst of fake spring, that I have herbs coming in, or rejuvenating, or whatever it is that they do.  I had oregano, the sage was coming back, thyme and plenty of little chives and garlic chives sprouting–enough so that I could give them a haircut and use some in my eggy weggs.

These are good eggs.  They were all eaten, so that means they were good right?

Deviled Eggs with Capers and Garlic Chives


  • 12 eggs, boiled, peeled and sliced in half
  • 1/2 to 1 cup mayonnaise
  • 2-3 Tbsp Dijon mustard
  • 2 Tbsp garlic or regular chives, chopped
  • 1 to 1-1/2 Tbsp capers, chopped
  • salt, pepper


  • Separate the yolks from the whites.
  • In a medium bowl, mash the yolks well with the back of a fork (you could use a mini-processor too). Add in the mayonnaise and mustard, stir to combine.
  • Add the capers and half the chives. Stir to combine.
  • Add salt sparingly as the capers are very salty. Grind in fresh black pepper. Taste for seasoning and adjust if necessary.
  • Fill egg white halves with yolk mixture then sprinkle reserved chives on top.

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