Deviled Eggs with Dill & Capers

Let’s just say I chose this recipe because I was inspired by The Help, which I saw over the weekend.

Food, Southern of course, plays a pretty significant roll in the film. Minny teaches Celia to cook. (Her fried chicken had my mouth watering.) There’s a Bridge Club scene with talk of ambrosia salad and deviled eggs. And of course there’s an unforgettable chocolate pie encounter.

I loved seeing the homes too, because one character’s 1960’s ranch could be straight out of my neighborhood. And since I am in kitchen renovation mode, it was interesting for me to see the kitchens and how they’ve evolved 50+ years later.

I suggest updating  the classic appetizer with a dollop of caviar or a small slice of chorizo. Deviled eggs might be a throw-back, but my guess is that they’ll get eaten.

Enjoy! -alyce eyster

Photo: Fulton Davenport

Deviled Eggs with Dill & Capers
Author: 
Recipe Type: appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 6 eggs
  • 3 Tblsp sour cream
  • 2 Tblsp mayonnaise
  • 2 tsp fresh lemon juice
  • 1 Tblsp Dijon mustard
  • 1 Tblsp chopped fresh dill
  • 1 Tblsp capers, chopped
  • salt & freshly ground black pepper
  • dill sprigs for garnish
Instructions
  1. Place the eggs in a medium saucepan with enough water to cover them by 1 inch. Bring the water to a boil and boil the eggs for 3 minutes.
  2. Remove from the heat immediately. Drain and place the eggs in ice water to stop the cooking.
  3. Peel and halve the eggs lengthwise. Scoop the egg yolks out of the eggs into a small bowl.
  4. Mash to a smooth paste and add the remaining ingredients. Blend well and season with salt and pepper.
  5. Spoon the mixture back into the egg halves and garnish with sprigs of dill. Refrigerate until service.