Deviled Eggs with Capers

I remember growing up my father always kept live chickens so we could get fresh eggs. They were fed grain and I would even get up early in the morning at times and feed them. There was however one particular rooster who hated me and I have no idea why, and it was only me. He would wait until I came to feed them and chase me around trying to peck me. Oh how I wanted him to end up in my pot so badly but alas it wasn’t to be. My father needed him in order for us to get more chickens and he hated me until the day he died. With fresh eggs daily I learned how to make quite a lot of different meals that required eggs and I make a mean egg salad, Caribbean style. I’ll have to share it on here one day. In the meantime I want to share with you another recipe that I think you would love just as well. Deviled Eggs with Capers.

(makes 8 deviled eggs)

Here is what you’ll need:


4 hard-boiled eggs

2-3 tablespoons mayonnaise

1 teaspoon yellow mustard

1 tablespoon capers

1 chive, sliced, for garnish

1/8 teaspoon black pepper

Pinch of salt, if needed


Carefully peel each egg and slice in half. To keep the edges of the eggs clean, wipe the knife off after cutting each one.

Remove the yolk and place it in a bowl along with the mayonnaise and mustard. Use the back of a fork or a small masher to work this together until it’s smooth. If you like a really smooth filling, you can use a hand mixer.

Add the capers and pepper and stir to combine.

Taste and add salt and pepper to your liking. Capers are very salty, so I don’t add any salt to this.

Add the filling to a Ziploc bag and snip off the very end. Be sure to snip off enough that the capers can fit through, but don’t make it so big that the filling spills out.

Squeeze the filling into each egg and top with a small piece of chive for garnish!


To cook the hard-boiled eggs, add them to a pot and cover with cold water by at least two inches. Bring to a full rolling boil for one minute, turn the heat down to low, cover and let sit for 13 minutes. Drain the eggs and fill the pot with cold water. Immediately drain them again and shake the eggs around in the empty pot to gently crack the shells. Fill the pot up with cold water and let them sit for five minutes before peeling.

After I remove the yolk from the eggs, I place them on a paper towel until they are ready to serve. This helps keep them from rolling around when I’m trying to fill them.

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