Ummmmmmmmm these deviled eggs? I can’t get enough of them. I may have eaten half of them for breakfast.
But we’ll talk more about those eggs in a second. We have more important things to discuss… like a surprise baby shower!
I’m so glad I got to meet Stefanie in real life (with our other dear friend, Stephie… making us, yes, the three Ste(f)phs) a few months ago. Not only is she super talented and creative in the kitchen (I mean, how can you not want to eat things like Steak and French Fry Stir Fry or Bloody Mary Roasted Potatoes all day every day?), she is just as sweet and hilarious in person as she is on her blog. She also obliged to take on any of my own weird pregnancy questions (of which I have a billion because I’m a nut), so that makes her awesome times a billion. I just hope I get to see her in person again with her little babe once he arrives!
Until then, I’ll just have to talk about these deviled eggs and why they’re so good and why I wish I had an actual baby shower to bring them to because I know guests would love them. They’re creamy, thanks to the addition of Greek yogurt. They’re spicy, thanks to a dash of sriracha. And they have a great saltiness and crunch from the capers and onions. The dill just makes everything come together with its cool, mild flavor. It’s like a party in an egg, really.
I think deviled eggs get a bad rap for being too boring or too outdated, but the people who say that just haven’t tapped into all the possible flavor combinations a deviled egg can have. After making these, I was instantly inspired to make dozens of more flavors — which I would have done right away, if I hadn’t already used up the full dozen eggs we had in the fridge and it wasn’t rain/snowing outside (that’s a thing right now in Minnesota, by the way. I might cry about it). But rest assured, more deviled egg recipes will be coming your way some of these days. I just can’t help myself.
So enough of my rambling about eggs. Happy baby shower, Stef!
Check out all the other nomnoms bloggers made for Stef’s special day:
Stephie @ Eat Your Heart Out — Coconut and Vanilla Bean Canapés
Kayle @ The Cooking Actress — Salted Caramel Ice Cream
Julia @ A Cedar Spoon — Southwestern Sweet Potato Rounds
Heidi @ FoodieCrush — Smoked Salmon Spread
Susan @ Girl in the Little Red Kitchen — Waffle Iron Reuben Sandwiches
Julia @ The Roasted Root — Spiced Apple Carrot Muffins
Creamy Deviled Eggs with Red Onions, Capers and Dill
Ingredients
- 4 large eggs
- 3 tablespoons plain Greek yogurt
- dash sriracha
- 2 teaspoons red onion, chopped
- 2 teaspoons capers
- 1 teaspoon fresh dill, chopped
- salt and pepper, to taste
- smoked paprika, for garnish (optional)
Instructions
- Place eggs in a medium saucepan; cover with cold water by 1 inch. Heat water to boiling over medium-high heat.
- Once boiling, immediately remove saucepan from heat. Cover pan and let eggs sit for 12 minutes. Run eggs under cold water, then peel off shells.
- Slice eggs in half lengthwise. Remove egg yolks and transfer to a small bowl.
- Add Greek yogurt and sriracha to egg yolks; mash mixture with a fork until smooth.
- Stir in chopped red onion, capers and dill. Season with salt and pepper to taste.
- Pipe or spoon egg yolk mixture into the cavities of the egg whites. Sprinkle tops with smoked paprika and garnish with extra dill, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Stefanie — Yay! I wish we could hang out and talk babies, too. And eat deviled eggs, of course. ๐
These look amazing. I0’ve never made deviled eggs, but I’m eager to try your version ๐
These deviled eggs look wonderful–love the capers and dill!
I will happily help you with those leftover deviled eggs. This is such a great addition to them and I’m all about adding Greek yogurt to my mixture!
I am huge sucker for a delicious deviled egg. These are beautiful, Stephanie!
I’m so, so glad you joined us for baby fun and Stef love! These deviled eggs…oooo boy they look amazing. Greek yogurt to make them super creamy? Oh dang, you know I’m using that trick from now on. Gawwwgeous. Feed me. Obviously this non-pregnant girl needs them, not the pregnant ones. ๐
When I was a kid I was banned from eating more than four deviled eggs since I’d eat them all before anyone could get their hands on them! Love the modern twist on these and really love that you used Greek yougurt!
That filling sounds so much more fun than the usual. Restaurants around here (Boston) have actually had some deviled-egg trends going on lately.
I have this thing with deviled eggs. I can’t seem to eat just one. These look fab.
I love deviled eggs — always have, always will. They are the perfect party food. Or anytime food, really. Your version with the capers sounds wonderful. I can imagine the briny taste must really enhance these!