The City Magazine Since 1975

Capered Deviled Eggs

From Michelle Weaver, Charleston Grill {Yields 30 halves}  
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15 large eggs, hard-boiled
2 Tbs. mayonnaise
1 Tbs. Dijon mustard
2 Tbs. capers
1 Tbs. chopped fresh dill, plus 30 small sprigs for garnish
Salt & pepper, to taste


Cut the eggs in half across their equators. Cut a tiny slice off of the bottoms so that the eggs will stand up straight. Remove the yolks and place them in a bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, capers, and dill and mix until smooth. Season with salt and pepper to taste. Spoon or pipe the mixture into the whites. Garnish with the dill sprigs.

Note: These can be made one day in advance. Store egg whites and filling separately in the refrigerator and wait to pipe the filling and garnish until within an hour of serving.