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Deviled Eggs with Capers, Red Onion and Dill


Yields 8

  • by from Fine Cooking
    Issue 117

These eggs are even more devilish than the classic, thanks to the added zip of chopped capers and raw red onion, balanced by the cooling notes of fresh dill.

  • 4 large eggs
  • 3 Tbs. mayonnaise
  • Hot sauce
  • 2 tsp. chopped capers
  • 2 tsp. finely chopped red onion
  • 1 tsp. chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • Paprika, for garnish (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise and hot sauce to taste and continue to mash until smooth. Stir in the capers, onion, and dill. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika if you wish.

Make Ahead Tips

You can prepare and refrigerate the deviled eggs up to a couple of hours ahead.

nutrition information (per serving):
Calories (kcal): 80, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1.5, Protein (g): 3, Monounsaturated Fat (g): 2, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 2.5, Sodium (g): 220, Cholesterol (g): 95, Fiber (g): 0,

Photo: Scott Phillips

Love all kinds of deviled eggs but this version gets raves. The red onion and dill and a very nice flavor. I particularly liked steaming the eggs as recommended in the article. They come out with a wonderful texture and perfect every time.

Very good. I'd make again. I've always had trouble getting the proportions of mayo etc: eggs, this recipe was a great starting point. DO NOT ADD ANY SALT!! The capers are plenty salty. Also, about 2-3 t. less mayo. Used hot sause, 1/2 - 1 t. And scant t. of powdered mustard. Garnished w/chives & paprika.

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