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Capered Eggs

Raven Higheagle


For some weird reason I have loved capers since I was a child. My mother told me that I would find the bottle of capers in the pantry and open them and just eat them right out of the bottle. I still do that to this day. Although cooking with them is even better!


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Severs 12
15 Min
No-Cook or Other


  • 12 large
    hard boiled eggs, cut in half
  • 1/4 c
    hellamnns or best brand mayonaise
  • 1/4 c
    daisy brand sour cream
  • 1/2 c
    fresh chives, chopped
  • 1/8 c
    small capers,
  • 1/8 c
    sweet pickle relish
  • 1 tsp
    fresh lemon juice
  • 1/4 tsp
  • 1/4 tsp
    white pepper

How to Make Capered Eggs


  1. in a small glass mixing bowl place the yolks of the eggs and mash with a fork or potato masher.
  2. Blend in the mayonnaise, sour cream, chives, capers, pickle relish, lemon juice, salt, and white pepper. Mix well until smooth as possible.
  3. Place mixture into a medium resealable plastic bag or a plastic cake decorators bag with a large star tip. If using resealable bag cut off a small part of the corner and pipe the mixture into each egg half.
    For cake decorators bag pipe the mixture into each egg half.
    Make sure not to overfill the egg halves. garnish with a little chopped parsley or chopped chives.

Printable Recipe Card

About Capered Eggs

Main Ingredient: Eggs
Regional Style: Southern
Other Tags: Quick & Easy, Healthy

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