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Creamy Deviled Eggs with Red Onions, Capers and Dill

  • Author: Adapted from Fine Cooking
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 deviled eggs 1x


  • 4 large eggs
  • 3 tablespoons plain Greek yogurt
  • Dash of sriracha
  • 2 teaspoons chopped red onion
  • 2 teaspoons capers
  • 1 teaspoon chopped fresh dill
  • Salt and pepper, to taste
  • Smoked paprika, for garnish (optional)


  1. Place eggs in a medium saucepan; cover with cold water by 1 inch. Heat water to boiling over medium-high heat.
  2. 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.
  3. Slice eggs in half lengthwise. Remove egg yolks and transfer to a small bowl.
  4. Add Greek yogurt and sriracha to egg yolks; mash mixture with a fork until smooth.
  5. Stir in chopped red onion, capers and dill. Season with salt and pepper to taste.
  6. 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.