Deviled Eggs With Fried Capers, Lemon, and Parsley Recipe

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.

Serious Eats


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  • Yield:makes 8 deviled egg halves
  • Active time: 20 min
  • Total time:20 min


  • 1/3 cup capers, rinsed and drained
  • 2 cup vegetable, peanut, or canola oil
  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teapsoons juice and 1 teaspoon zest from 1 lemon
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoon minced fresh parsley leaves, plus more for garnish
  • Kosher salt and freshly ground black pepper


  1. 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. 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. 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.