Deviled eggs with capers and dill

Total Time:   15 min   Prep: 15 min  Cook:  0 min  Serves: 6
Difficulty: Easy

Impress your guests with a pretty platter of these delicious pick-up appetizers that are so easy to make. Buy hard-cooked, peeled eggs at your grocery store to streamline prep even more. This versatile recipe is easily changed with a few tweaks. Use tarragon or basil in place of the dill, chopped scallions for the shallots, grainy brown mustard instead of Dijon, and chopped cornichons (the tiny French dill pickles) instead of capers to create a whole new take on this picnic and party classic.


Eggs, hard-boiled

6 item(s), peeled and halved lengthwise


Plain fat free Greek yogurt

3 Tbsp


Dijon Mustard

1 Tbsp, grainy variety



¾ tsp, fresh, chopped (plus extra for garnish)


Uncooked shallot(s)

¾ tsp, minced


Kosher salt

⅛ tsp, (plus extra for garnish)


Black pepper

1 pinch, (plus extra for garnish)



1½ tsp


1. Remove yolks from eggs; place yolks in a bowl. Mash yolks with yogurt, mustard, dill, shallot, salt and pepper; spoon or pipe yolk mixture back into eggs. Serve garnished with capers, additional dill and salt and pepper (optional).

2. Serving size: 2 filled egg halves