Caper and Lemon Deviled Eggs arranged on a party platter
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Caper and Lemon Deviled Eggs

Prep Time:

5 mins.


12 eggs, about 6 servings


  • 6 eggs, hard boiled and peeled
  • 1/4 cup Blue Plate® Mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped capers
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced chives
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon chives sliced on a bias, for garnish


  1. Slice eggs in half lengthwise, remove yolks and set whites aside. Press yolks through a fine mesh sieve into a small bowl.
  2. In another small bowl, combine mayonnaise, yogurt, lemon juice, capers, lemon zest, mustard, chives, salt and pepper and whisk until smooth. Add the yolks and stir until well combined.
  3. Transfer egg mixture to a piping bag and pipe the filling into the well of each egg white. Garnish with chives sliced on a bias.
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