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.
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):
Photo: Scott Phillips