Deviled Eggs with Capers, Cucumber and Red Onion

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

And, once again, just like that, it’s #Bunchweek! Maybe not ‘just like that’ it has been a year. I love brunch but we simply don’t indulge as often as I’d like. By that I mean a full on brunch with family and friends. So when I think of a full on brunch I think of a variety of foods that can be served and deviled eggs certainly come to mind. These deviled eggs with capers, cucumber and red onion are creamy and full of flavor.

As you know, I always speak honestly about my cooking endeavors. With that in mind I share that this is the first (yes I know, hard to believe) time I’ve ever made a deviled egg of any kind. I know, I know, they are super easy, one of the easiest recipes you’ll ever make but my mother-in-law was the queen of deviled eggs. She brought them to all the family gatherings. I really miss those deviled eggs. So when I got the products for brunch week from Eggland’s Best and the Cento capers, I knew I was making deviled eggs. It was either that or a chicken or grouper piccata.

While deciding how to make this version, I first searched my pantry and fridge. I had a half a red onion and a cucumber, both of which I would include in a salad so I thought, combined with the eggs and capers, would be a great paring. The results are delicious and creamy deviled eggs with capers, cucumbers and red onion.

This is the third year I’ve participated in #Brunchweek. Some of my personal favorites from previous years include Cheddar dinner rolls, which were a hit with the family, apple banana streusel bread and apple cinnamon scones with salted caramel drizzle.

Deviled Eggs with Capers, Cucumber and Red Onion

Yield: 10 deviled eggs

Prep Time: 15 minutes

Chilling Time: 15 minutes

Total Time: 30 minutes

A classic dish gets a makeover with some additional ingredients.

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Ingredients

• 5 large eggs, hard boiled (I used Eggland's Best)
• ½ teaspoon Dijon mustard
• 4 tablespoons mayonnaise
• 1 tablespoons capers, finely chopped but not rinsed (I used Cento)
• ½ medium cucumber, peeled, seeded and finely diced
• 2 tablespoons red onion, finely diced (plus more for garnish)
• Pepper to taste

Instructions

1. Peel eggs and cut in half lengthwise. Transfer yolks to a small bowl, reserve whites shell on a plate.
2. Stir in with a fork the Dijon mustard, mayonnaise, capers, cucumber and red onion, mixing but breaking up the yolks. Stir until creamy and well combined. Taste and add pepper.
3. Spoon, or pipe, filling into egg whites. Sprinkle with a bit of finely diced red onion as garnish. Refrigerate until set, about 15 minutes or up to 1 hour.

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

 

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures!  Thirty eight bloggers from around the country are showcasing their best brunch dishes. There are many delicious recipes to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! 

 

Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.