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Deviled Eggs With Fried Capers, Lemon, and Parsley
Deviled eggs spiked with briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil.
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The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.
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These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack.
Choose-Your-Own-Adventure Deviled Eggs
Great deviled eggs stand on their own without garnishes, but embellishing the tops is half the fun. Here's a master recipe for deviled eggs with filling that's fluffy and light, plus some ideas for toppings—though you'll undoubtedly come up with your own, too.
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These Classic Deviled Eggs have a smooth, creamy filling, brightened with the light tang of Dijon mustard. Topped with your favorite garnishes, they're easy to make (and make ahead) for entertaining.
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Pickled mustard seeds are the secret to packing extra punch into these deviled eggs.
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Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers

In place of re-stuffing hard-boiled eggs, these deconstructed cousins of deviled eggs call for seven-minute eggs with creamy yolks. Top them off with your condiments of choice, like mayonnaise, herbs, spices, bits of bacon, and more. Here they're served with anchovy fillets, capers, chives, and chervil, but feel free to use whatever combination inspires you.

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