Deviled eggs are a staple in the spring, especially at Easter with all of the colored eggs made for the holiday.
I would venture to guess making deviled eggs is the number one thing to do with leftover Easter eggs.
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 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 the first time I’ve ever made a deviled egg of any kind was in 2018.
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 eggs.
While deciding how to make this version, I first searched my pantry and fridge. It’s always a good place to start.
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 eggs with capers, cucumbers and red onion. The capers add saltiness, the cucumbers a fresh crunch, and the red onion provides a bit of a bite along with crunch.
What exactly are Capers?
Capers are the unripened flower buds of the caper bush. Native to the Mediterranean, they are briny and perfect for so many dishes.
This lemon chicken piccata from House of Nash Eats is a delicious example of another way to use capers.
There are many uses for capers so your jar won’t go to waste.
More brunch ideas:
- 5 large eggs, hard boiled
- ½ teaspoon Dijon mustard
- 4 tablespoons mayonnaise
- 1 tablespoons capers, finely chopped but not rinsed
- ½ medium cucumber, peeled, seeded and finely diced
- 2 tablespoons red onion, finely diced (plus more for garnish)
- Pepper to taste
- Peel eggs and cut in half lengthwise. Transfer yolks to a small bowl, reserve whites shell on a plate.
- 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.
- 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.