Deviled Eggs With Fried Capers, Lemon, and Parsley Recipe

Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.

Deviled eggs spiked with briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil.


How to Make Hard-Boiled Eggs

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 8 halves

Rate & Comment


  • 1/3 cup capers, rinsed and drained

  • 2 cups vegetable, peanut, or canola oil

  • 6 large hard-boiled or hard-steamed eggs, peeled and halved lengthwise

  • 2 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 2 teaspoons juice and 1 teaspoon zest from 1 lemon

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons minced fresh parsley leaves, plus more for garnish

  • Kosher salt and freshly ground black pepper


  1. Place capers on a double layer of paper towels. Fold towels over and press firmly to dry capers thoroughly. In a medium pot, heat oil to 350°F as registered on an instant read thermometer. Carefully add capers and stand back (they will bubble and spit). Cook, stirring with a metal spider, until bubbling slows to a steady stream, about 30 seconds. Immediately remove capers from oil and transfer to paper towel-lined plate. Set aside.

  2. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add fried capers (reserving 16 as garnish), mayonnaise, mustard, lemon juice and zest, olive oil, and parsley. Using a stiff whisk, mash and stir until well combined. Season to taste with salt and pepper.

  3. Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Fried caper garnish can be stored in a sealed container at room temperature (allow to cool completely before closing container). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with fried capers and parsley. Drizzle with olive oil and serve immediately.

Special Equipment


This Recipe Appears In

Nutrition Facts (per serving)
129 Calories
12g Fat
1g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 129
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 141mg 47%
Sodium 298mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 5g
Vitamin C 2mg 12%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 59mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)