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Deviled Eggs with Capers and Dill

Sue Lau
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer
Cuisine United States
Servings 12


  • 6 eggs hard cooked
  • 1/3 cup mayonnaise
  • 1 tablespoon finely chopped capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons chopped fresh dill weed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice


  • Peel eggs and slice in half lengthwise; scoop out yolks into a small bowl.
  • Mash yolks with a fork or press through a sieve.
  • Mix mashed yolk with remaining ingredients and pipe or spoon into egg cavities.
  • Garnish with additional capers or fresh dill if desired.