What’s THE quintessential dish to make for this Easter Sunday? Deviled eggs, of course! While this was never a staple on our Easter spread while I was growing up (I guess it’s not super Ukrainian?), I’ve gotten really into to this delicious and visually gorgeous hors d’oeuvre in recent years.
They’re also super easy to make which is always a plus. All you really have to master is hard boiling and peeling the eggs, and then the filling is just a little mixing and mashing. There are also lots of ways to modify deviled eggs. Want to add some bacon bits? Sure. Some extra herbs or smoked salmon? Go for it!
The deviled eggs recipe I’m sharing with you is pretty traditional, with a few additional ingredients that I feel really elevate the dish.
what's the scoop?
The scoop, you ask? Well the main one is the yolk. After you hard boil your eggs (see some kinda tips in the notes below), you’ll allow them to cool and then peel them. Then, you’ll cut each egg in half lengthwise scoop out the yolks. Once they’re all scooped, you’re going to mash the egg yolks in a bowl.
Most deviled egg recipes use mayonnaise to add some creaminess to the yolk mixture, but I used crème fraîche, because I like the consistency and flavor better. I also added Dijon mustard, which I feel like is a must, and then some olive oil, caper brine (you can alternatively use olive or pickle brine), and salt and pepper.
And that’s pretty much it! I used just a fork to whip up the mixture and then spooned it evenly into the egg halves. If you want to make these look super pretty, you can use a piping bag to fill your eggs, but I still think they look good with the heaping mixture. And then, you’ll top each egg with whatever else you want – paprika, pepper, capers, chives. Enjoy!
⟶ the recipe
deviled eggs with capers
ingredients
4 large eggs
4 tablespoons crème fraîche
4 teaspoons Dijon mustard
1 teaspoon extra-virgin olive oil
1 teaspoon caper brine
1 dash each of salt and pepper
1 teaspoon paprika
1 tablespoon of whole capers
Prep time
30 minutes
Cook time
15 minutes
Total time
45 minutes
8 deviled eggs
instructions
Place eggs in a medium saucepan, and fill with cold water until they’re fully submerged (with about an inch of water above them).
Place the pot over high heat and bring to a boil. Once the water is rolling, turn off the burner, cover, and set the timer for 12 minutes.
After 12 minutes, use a slotted spoon to transfer each egg into a bowl of ice water to terminate the cooking process. Leave eggs in the ice water for at least 15 minutes.
Once eggs are fully cool, carefully peel each one and set on a paper towel to dry.
Using a paring knife, slice each egg evenly in half, and scoop out the yolks into a medium bowl.
Add the crème fraîche to the bowl, and mash it into the yolks, using a small fork. Once the yolk mixture is mostly all mashed, add the mustard, olive oil, caper brine, salt, and pepper. Whisk the mixture with the fork, until fully smooth and at a whipped consistency.
Using a teaspoon, scoop a heaping amount of the yolk filling into each egg white. Sprinkle the paprika over the eggs, and top with the capers to serve.
⟶ recipe notes
- I wish I could give you guys tips on peeling hard-boiled eggs, but I have not yet found a foolproof method. Cooking the eggs like I described above is definitely the best way to make sure they don’t crack in the water or come out undercooked, but peeling is a different story. I’ve read many different tips, including peeling under running water, adding vinegar to the pot, and using less fresh eggs, but for me it still differs from egg to egg (as you can see in the photo some of mine are perfect, others not so much!). The best advice I can give is to start by cracking the egg at the top. There’s usually a little gap there that can help you get started peeling away!
⟶ modifications
- Many deviled eggs recipes use mayonnaise instead of the crème fraîche, however I prefer its lighter, creamier consistency. You can also substitute sour cream or Greek yogurt for a little extra tang
- If you don’t have capers on hand, you can also use olive brine to substitute. A teaspoon of fresh lemon juice would also add a nice citrus kick
⟶ make it ahead
- You can hard-boil the eggs ahead of time, and refrigerate them with the shells still on until ready to make the deviled eggs
- Alternately, if you’re planning to serve these at an event, you can prep the egg whites and the yolk filling, and refrigerate both separately until ready to assemble
