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–+ servings
a tray of lemon dill deviled eggs with caper garnish.

Deviled Eggs with Dill, Preserved Lemon, and Capers

Alewyfe
The bright flavors of fresh dill, pickled lemon, and capers team up to make a deviled egg recipe that's elegant but not at all bland. It's a fantastic holiday party or special occasion appetizer.
It's also a delicious way to use up all your hard-boiled Easter eggs for Sunday brunch (as long as you've kept them cold)!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 7 minutes
Course Appetizer, Breakfast & Brunch, Small Bites & Snacks
Cuisine American, Contemporary, Scandinavian
YIELD 24 deviled egg halves
Calories 79 kcal

Ingredients
  

  • 12 large eggs
  • ⅔ cup mayonnaise
  • 3 tbsp minced fresh dill sprigs to taste- use less for a subtle hint of dill, or more for very intense dill flavor
  • 1 tbsp dijon or smooth brown mustard to taste, 1-2 tbsp (less for very spicy mustard or to make milder eggs)
  • 2 tbsp minced preserved lemon peel (salted lemon pickle) see post for substitutions
  • ¼ tsp salt to taste
  • ¼ tsp freshly ground black pepper to taste

Garnish

  • 2 tbsp capers (approx) 24 large or 48-52 small capers
  • 24 tiny sprigs of fresh dill (optional)

Instructions
 

  • Wash and steam the eggs over a pot of boiling water for 9 minutes, then shock them with cold water to stop the cooking.
  • Peel the eggs under warm running water to remove any loose or tricky bits of shell. They're easiest to peel while they're still warm.
  • Slice the eggs in half along the long axis. Place the whites on a platter or tray, and the yolks into a small bowl or your food processor.
  • Smash the yolks with a whisk or wooden spoon (or pulse the food processor to break them up).
  • Add the minced dill and preserved lemon, mustard, and mayo, along with the salt and pepper to taste. Mix well until the mixture is smooth and has no large lumps remaining. Taste and adjust seasoning if necessary.
  • Transfer the filling into a pastry bag with a large open star or smooth tip, or use a tablespoon, and fill the holes in the egg whites, dividing the mixture evenly among the eggs.
  • Garnish each egg yolk with one large or several small capers. If you like, you can also add a tiny sprig of dill. Chill or serve immediately.

Notes

Note on Food Safety: If you're using leftover hard boiled eggs, make sure they haven't been left out for more than two hours. Keep these cold! 

Nutrition

Calories: 79kcalCarbohydrates: 0.4gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 96mgSodium: 125mgPotassium: 39mgFiber: 0.1gSugar: 0.2gVitamin A: 145IUVitamin C: 1mgCalcium: 16mgIron: 0.5mg
Keyword appetizer, buffet, comfort food, Easter, elegant, elevenses, festive, finger food, game-day food, gluten-free, keto, lactofermentation, low carb, meatless meals, party food, savory, small bites, smorgasbord, sophisticated, spring, summer sides, vegetarian
Tried this recipe?Let us know how it was!