Deviled Eggs with Relish and Capers

Deviled Eggs with Relish and Capers
Teresa Blackburn
  • Yield: 2 dozens


12 eggs, hard-cooked and peeled
7tablespoons mayonnaise
5tablespoons sweet pickle relish
1tablespoon capers
2teaspoons Dijon mustard
1/2teaspoon salt
1pinch 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