A recipe for Southern deviled eggs, featuring capers, tarragon vinegar, and Dijon mustard to give this delicacy a unique edge.
Deviled eggs are a classic Southern finger food recipe, and I’ve tried my fair share. Just about every holiday gathering, one aunt or another is going to show up (and show out) with a platter of classic deviled eggs.
Needless to say, I’ve had a vast assortment of Southern Belle’s recipes, but I can guarantee, you have never had a deviled eggs this good. This is a reincarnation of a recipe from one of my favorite cookbooks, The Williams Sonoma Cookbook. Williams-Sonoma’s cooking style is right up my alley, as they are well-known for taking classic recipes and adding a refined twist to them. Their deviled eggs were no exception.
As the years went on, the recipe evolved into my own, and I have to say, when it comes to Southern deviled eggs, you won’t find a recipe out there much easier, or tastier than this.
WHAT ARE DEVILED EGGS
Deviled eggs are hard-boiled eggs, cut in half, with the cooked yolks scooped out. The yolks are transferred to a bowl, and mixed with other ingredients to create a smooth and tasty filling. The filling is transferred back into the crevice of the hard-boiled eggs. The preparations for deviled eggs can begin up to 3-4 days in advance.
HELP WITH HARD BOILED EGGS
HOW TO MAKE A PERFECT HARD BOILED EGG
Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a boil. Once the water has reached a boil, remove the pan from the heat, cover with the lid and allow to sit, covered, for 15-20 minutes, depending on how well-done you like your yolks.
Add ice water to a large bowl, and transfer eggs to the ice bath. Allow to sit, about 15 minutes, or until the eggs have cooled.
THE EASIEST WAY TO PEEL HARD-BOILED EGGS
To peel the eggs, gently tap each end on the counter, and then applying gentle pressure, roll the eggs on the counter, breaking up the shell on all sides. Under running, cool water, peel the eggs and set aside on a kitchen towel to dry.
HOW TO PREPARE MAKE-AHEAD DEVILED EGGS
If making the deviled eggs for entertaining purposes, you can break up the workload by boiling and peeling the eggs 3-4 days in advance. Store them in the refrigerator in an airtight container.
You can fill the deviled eggs up to a day in advance, but truly, I like to save this step for the day-of. In fact, I will remove the yolks and make the filling the day before I intend to serve them, and pipe the filling in just before the event so they are perfectly fresh for guests.
To do this, store the egg whites together in the refrigerator in an airtight container and the filling in an airtight container of its own.
HOW TO MAKE THE FILLING FOR DEVILED EGGS
Making the filling for deviled eggs is probably the easiest part. To make the filling, you simply combine the yolk and other ingredients in a bowl and whisk or mash together with a fork.
Alternatively, use your food processor. This is my go-to method, and it makes for extremely fast work. All of the ingredients go in, I turn it on for just a brief minute, and the filling is made almost instantly.
HOW DO YOU FILL DEVILED EGGS
There are multiple methods for filling deviled eggs, none of which are difficult to do: (1) Scoop the filling back into the eggs using a small spoon; (2) add filling to a ziptop bag, snip one of the corners and squeeze into the crevice of the egg; or (3) use a pastry bag and tip.
The pastry bag method is my go-to, mainly because you can create beautiful swirly patterns with the filling like this:
To use a pastry bag for the deviled egg filling, snip the end of the bag, place a Wilton #4b star tip inside, and add the filling. Where the filling stops within the bag, twist to close and apply gentle pressure to release the filling.
WHAT ARE THE INGREDIENTS FOR DEVILED EGGS
Classic filling ingredients for deviled eggs are mayonnaise, mustard, vinegar, sometimes pickle relish. The garnishes can vary from a sprinkle of paprika, a pinch of cayenne pepper, to a sliced olive.
WHAT MAKES THESE DEVILED EGGS SPECIAL
Special ingredients like capers, tarragon vinegar, Dijon mustard and dill add a refined twist to the classic Southern deviled egg recipe.
The capers are quite possibly my favorite addition to the deviled egg. They are briny by nature and carry with them a salty bite — the perfect contrast to the creamy, mild yolk of the egg. Dijon, tarragon vinegar, and dill aid in boosting flavor, and result in deviled egg perfection.
Handheld and easy to take down with just one bite, they are the perfect finger food for cocktail parties, holiday gatherings, and brunches. Please, enjoy.
- 1 dozen Eggs
- 1/3 cup of Mayonnaise
- 1 heaping tablespoon of Capers drained, rinsed and chopped
- 1 teaspoon Dijon
- 1 teaspoon Tarragon or White Wine Vinegar
- 1/4 teaspoon Kosher Salt
- Generous pinch of Cayenne
- 2 tablespoons Minced Fresh Dill if desired
Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer. Remove the pan from the heat, cover with lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
Have ready a medium-sized mixing bowl filled with ice water. Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes. To peel the eggs, gently roll on the counter, breaking up the shell on all sides. Under running cool water, peel the eggs and set aside on a kitchen towel to dry.
Cut the eggs down the middle lengthwise, carefully wiping your knife clean after each cut, if desired. Transfer the egg yolks to a food processor fitted with the blade attachment, add the remaining ingredients and process until smooth. Alternatively, place the yolk in a medium-sized mixing bowl and using a hand mixer on medium-high speed (or a whisk) mix until well-combined and smooth in consistency.
Spoon a tablespoon of yolk mixture back into egg white crevices. Alternatively, using a pastry bag fitted with a 4B open star piping tip, pipe yolk mixture back into egg whites in a circular motion. Garnish with dill, if desired, and serve immediately.
Makes 24 Deviled Eggs
Would pair well with:
Champagne, Dry White Wine, such as Sauvignon Blanc or Pinot Grigio