These flavorful deviled eggs take things to the next level with a zesty, homemade lemon caper remoulade. With a bright punch of lemon zest and the perfect salty bite of capers, these appetizer cuties are about to become the star of every backyard barbecue. And, thanks to a touch of heat, these deviled eggs are anything but ordinary. Finished with a dusting of paprika, a garden-fresh garnish of chives, and a few whole non-pareil capers, these lil’ bites are guaranteed to disappear practically the moment you set them down.

Lately, I’ve been on a real deviled egg kick. And, luckily for me, every single new variety I’ve made has been a real, oh, heck yeah, winner. First, there were these Chunky Garlic Stuffed Olive Deviled Eggs, followed by these Caribbean Honey Mustard Deviled Eggs, and finally these absolutely stunning Everything Bagel Chive Blossom Deviled Eggs. And, if y’all know me at all, you know just how hard it is for me to pick a favorite when it comes to deviled eggs. ‘Cause yeah, they’re all my darling lil’ precious babies, and playing favorites just is so not cool. That being said, these wee remoulade-flavored sweeties are pretty dang high up on my greatest of all time list. And yes, while I will admit they aren’t as visually wowzers as some of our other previously shared deviled egg recipes, they more than make up for it with their knock-you-upside-the-head flavor. So, if you’re tired of the humdrum, boring, blah, blah, blah mayonnaise-and-mustard deviled egg recipe you’ve been using for years, this recipe right here is the way to go. Try it and let us know if you agree.

Ingredients:

Lemon Caper Remoulade:

• 1/2 Cup Mayonnaise
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Worcestershire Sauce
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Cayenne
• Zest of 1 Lemon
• 2 Teaspoons Non-Pareil Capers, Very Finely Chopped
• 2 Teaspoons Fresh Chives, Finely Chopped

Deviled Eggs:

• 6 Large Hard-Boiled Eggs
• Lemon Caper Remoulade
• Paprika
• 1 Teaspoon Fresh Chives, Finely Chopped
• 12 Whole Non-Pareil Capers

Directions:

Lemon Caper Remoulade:

1. In a small glass or non-reactive metal bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, paprika, salt, pepper, garlic powder, and cayenne. Stir well to combine.
2. Add the lemon zest, very finely chopped capers, and chopped chives. Stir well to combine.

Deviled Eggs:

1. Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Mash the egg yolks with the tines of a fork.
3. Add half of the remoulade mixture. Stir well to combine.
4. Add 1 tablespoon of the remoulade to the bowl at a time, stirring well to combine, until you achieve the perfect deviled egg consistency.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
6. Garnish each deviled egg with a sprinkle of paprika, chopped chives, and two whole capers.

Suggestions:

• CLICK HERE to see the best way to hard-boil eggs.
• I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of remoulade used in this recipe to prevent the filling from turning runny or becoming too thick.
• If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
• You will most likely have a little remoulade left over. You can use it as a sauce for fish, seafood, or fried or roasted vegetables. It can also be used as a flavorful sandwich spread. Or, you can double this recipe and use 12 hard-boiled eggs. If you feel that your filling is too thick, you can thin it out with a little bit of extra mayonnaise.
• Pat the capers dry with a few paper towels before use to remove any excess brine.

Improvements:

• Replace the dried parsley with fresh parsley.
• Instead of chives, garnish each deviled egg with a sprinkle of finely chopped fresh parsley.
• Top each deviled egg with shrimp or crab meat.
• CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.

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Deviled Eggs with Lemon Caper Remoulade

Ingredients:

Lemon Caper Remoulade:
• 1/2 Cup Mayonnaise
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Worcestershire Sauce
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Cayenne
• Zest of 1 Lemon
• 2 Teaspoons Non-Pareil Capers, Very Finely Chopped
• 2 Teaspoons Fresh Chives, Finely Chopped
Deviled Eggs:
• 6 Large Hard-Boiled Eggs
• Lemon Caper Remoulade
• Paprika
• 1 Teaspoon Fresh Chives, Finely Chopped
• 12 Whole Non-Pareil Capers

Directions:

Lemon Caper Remoulade:
1. In a small glass or non-reactive metal bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, paprika, salt, pepper, garlic powder, and cayenne. Stir well to combine.
2. Add the lemon zest, very finely chopped capers, and chopped chives. Stir well to combine.
Deviled Eggs:
3. Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
4. Mash the egg yolks with the tines of a fork.
5. Add half of the remoulade mixture. Stir well to combine.
6. Add 1 tablespoon of the remoulade to the bowl at a time, stirring well to combine, until you achieve the perfect deviled egg consistency.
7. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
8. Garnish each deviled egg with a sprinkle of paprika, chopped chives, and two whole capers.

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Use this Lemon Caper Remoulade to make these Deviled Eggs with Lemon Caper Remoulade. This remoulade sauce is bright, just a wee bit spicy, citrusy, salty, and, quite frankly, makes everything taste better. With an in-your-face punch of lemon zest and the perfect salty bite of capers, this remoulade is the definition of flavor-packed. It’s elegant enough to elevate a delicate fish or seafood dish, but rugged enough to transform a simple slaw, potato salad, pasta salad, or deviled eggs into something truly gourmet. Forget the boring mayo. Once you get a taste of this zesty, savory remoulade, you’ll be putting it on everything. CLICK HERE for the recipe.

COMING SOON

In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.

In 2025, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2025 Alphabet Challenge recipes.

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This easy-to-make recipe delivers a sophisticated twist on a familiar favorite, perfect for any gathering, from casual potlucks to elegant dinners. This recipe takes the classic deviled egg and elevates it with the bright, earthy flavor of fresh dill along with the subtle hint of citrusy lemon zest and tart lemon juice. Whether you’re hosting an elegant brunch, a casual gathering, or simply seeking an extraordinary appetizer to elevate your next meal, these deviled eggs are destined to become a crowd-pleaser.

Chickpea Salad with Lemony Swiss Chard Pesto

If you’re looking for a vibrant and flavorful side dish that is both easy to prepare and delicious, try this chickpea, red onion, and dried cherry salad. It’s tossed in a bright, lemony pesto made with Swiss chard, salty parmesan cheese, lemon zest, and crunchy roasted pepitas. The best part? This recipe is incredibly versatile. You can easily swap out ingredients based on your preferences or what you have on hand. For example, you can use basil or spinach instead of Swiss chard, replace the pepitas with toasted pine nuts or walnuts, or substitute your favorite dried fruit for the cherries.

In 2026, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2026 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Homemade Apple & Whiskey Barbecue Sauce

“B” – Small-Batch Blue Cheese Dip with Dried Herbs

“C” – Dill Pickle & Mustard Seed Cream Cheese Spread

“D” – Parmesan & Cheddar Pimento Corn Chip Dip

“E” – Whipped Feta Lemon Zest & Basil Deviled Eggs

“F” – Lemony Potato & Fennel Rotisserie Chicken Soup

“G” – Chunky Garlic Stuffed Olive Deviled Eggs

“H” – Creamy Cilantro Herb Caribbean Potato Salad

“I” – Sun Dried Tomato Italian Dipping Oil for Bread

“J” – Jerk Seasoned Caribbean Honey Mustard Sauce

“K” – Spicy Cheddar Krispies Crackers (Rice Krispies)

“L” – Deviled Eggs with Lemon Caper Remoulade

Please make sure to check out the other great “L” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2026 Alphabet Challenge event.

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• Grilled Greek Pork Chops by A Day in the Life on the Farm
• Instant Pot Spicy Moroccan Lamb and Lentil Stew by A Messy Kitchen
• Lasooni Palak | Garlic Spinach Curry by Mayuri’s Jikoni
• Lemon Lavender Scones by Blogghetti
• Lentil, Sweet Pepper, Spinach, and Linguica by Karen’s Kitchen Stories
• Low Carb 2 Ingredient Oats Bread by Sneha’s Recipe
• No-Bake Lemon Lush Dessert by Jolene’s Recipe Journal