If you enjoy deviled eggs, then this recipe is one to try! The capers add a salty and delicious touch to an already comforting favorite! Keto friendly and non-keto friendly approved so perfect for your next party or picnic.
Some of you have never been served deviled eggs with capers and it shows!😂 At a recent party, I was served these delicacies and immediately wondered why this obvious ingredient has been omitted from my eggs up until this point! To be completely honest, I almost didn’t even try them because I’m not a fan of relish in my deviled eggs and thought the capers would give it a similar flavor. Fortunately since the hostess was standing next to me, my politeness took over and I decided to take a bite. They were fantastic!
The capers add the perfect amount of saltiness to the hard boiled eggs. You can also add some crumbled bacon to the top of each if you like your eggs extra decadent! I skipped the bacon this time and just stuck with the capers and smoked paprika.
How Best to Boil Eggs and How Best to Peel Eggs
Everyone seems to have their own theories on how best to boil eggs. Some like to boil them with a hot start, some with a cold start. Some like to use the Instant Pot and some have a seperate egg boiler. I’ve tried numerous methods over the years and this is my favorite for creating an egg that is perfectly done, not green or overcooked, and peels easily. Even if you’re happy with your current egg boiling method, you still might want to watch this video! I show a fun no-hassle trick at the end on how to peel the eggs in a flash!
Keto Deviled Egg Recipe with Capers
INGREDIENTS:
12 large eggs
1/2 Cup mayonnaise (I use Trader Joe’s Organic Mayo)
1 teaspoon prepared yellow mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
Capers to top
Smoked paprika sprinkled on top
1. Bring water to boil in saucepan and slowly lower eggs into pan. Turn down heat to a simmer and allow eggs to dance on the bottom of pan for 12 minutes.
2. Remove eggs from hot water into a prepared ice bath and allow eggs to completely cool. Once cooled, peel the eggs. (Watch the video above for clever egg peeling tip!)
3. Cut the eggs in half lengthwise and remove the yolks. Place yolks in a mixing bowl and add the mayo, mustard, garlic powder and salt & pepper. Mix well.
4. Place the yolk mixture into a plastic baggie and snip the corner of the bag. Pipe the mixture into the egg halves until evenly distributed.
5. Garnish eggs with capers and smoked paprika. Eat immediately or store covered in refrigerator.
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Ingredients
- INGREDIENTS:
- 12 large eggs
- 1/2 Cup mayonnaise (I use Trader Joe's Organic Mayo)
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Capers to top
- Smoked paprika sprinkled on top
Instructions
- Bring water to boil in saucepan and slowly lower eggs into pan. Turn down heat to a simmer and allow eggs to dance on the bottom of pan for 12 minutes.
- Remove eggs from hot water into a prepared ice bath and allow eggs to completely cool. Once cooled, peel the eggs. (Watch the video above for clever egg peeling tip!)
- Cut the eggs in half lengthwise and remove the yolks. Place yolks in a mixing bowl and add the mayo, mustard, garlic powder and salt & pepper. Mix well.
- Place the yolk mixture into a plastic baggie and snip the corner of the bag. Pipe the mixture into the egg halves until evenly distributed.
- Garnish eggs with capers and smoked paprika. Eat immediately or store covered in refrigerator.