Deviled Eggs with Relish and Capers

  • Yield 2 dozens

Assertive little devils, these eggs are sparked with capers and extra pickle relish.

Deviled Eggs with Relish and Capers
Teresa Blackburn


12 eggs, hard-cooked and peeled
7 tablespoons mayonnaise
5 tablespoons sweet pickle relish
1 tablespoon capers
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 pinch black pepper
Minced flat leaf parsley to garnish


  1. Slice eggs into halves lengthwise. Remove yolks, placing them in the bowl of a food processor. Place egg whites on a platter.
  2. Add mayonnaise, pickle relish, capers, mustard, salt and pepper to yolks. Pulse, then process until somewhat smooth. Taste for seasonings and adjust as needed.
  3. Spoon yolk mixture into egg white halves. Garnish with minced parsley. 

Recipe courtesy of Nancy Vienneau and Third Thursday Potluck


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