Deviled Eggs With Capers & Crispy Fried Onions

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"Sarah Karnasiewicz was credited w/this realsimpledotcom update on the classic deviled eggs formula that gets a briny kick from the addition of capers, a nice citrus tang from a pinch of lemon zest & then gets topped w/crunchy fried onions. In their intro, RS warned that you should be prepared for them to be gobbled up & I know that will happen here as Iceland & the US share a fondness for using crispy fried onions. They're everywhere in the Icelandic cuisine! They sit atop casseroles, the famous Icelandic hot dogs, fish fillets, potatoes ... The list is never-ending. (The recipe begins w/pre-cooked eggs, so does not include the time to cook & cool the eggs) ENJOY!"

Original recipe yields 12 servings


  • Serving Size: 1 (68.3 g)
  • Calories 108.9
  • Total Fat - 7.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 210 mg
  • Sodium - 211.8 mg
  • Total Carbohydrate - 2.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.6 g
  • Protein - 7.9 g
  • Calcium - 48.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Transfer the yolks from the egg halves to a sml bowl & mash w/the mayo, capers, zest & 1/4 tsp each of salt & black pepper.

Step 2

Spoon the yolk mixture into the egg white halves & top each w/approx 1 teaspoon of the crisp fried onions.

Step 3

NOTE RE YIELD - 12 servings was based on 2 egg halves per person.

Tips & Variations

  • No special items are required.



I cut this down to two servings...I think maybe the mayo was a tad bit more than was needed...they were a bit on the runny side...but we really enjoyed the flavors...we both didn't care for the crisp fired onions...

review by:
(1 Feb 2018)