Comments on: Deviled Eggs with Capers and Parsley

By: Kate

Kate — Tue, 03 May 2011 17:40:43 +0000

Danielle — you could eliminate it entirely, or add a bit of miso paste.

By: Danielle

Danielle — Mon, 02 May 2011 19:16:27 +0000

Any suggestions on substitutions for the anchovy paste to make these vegetarian?

By: Ashley

Ashley — Thu, 15 Apr 2010 05:07:20 +0000

Oh man do I ever love deviled eggs – and with capers?! Yes please.
Those eggs look stunning with their brilliant yolks. Nice work.

By: Mags

Mags — Fri, 02 Apr 2010 01:28:42 +0000

This is the second deviled egg recipe I’ve come across today that uses anchovies. I’m one of those who has my own favorite deviled egg recipes (my mom’s….lol) but I can’t wait to try making deviled eggs with anchovies!

By: Dana

Dana — Thu, 01 Apr 2010 22:16:21 +0000

I always forget how much I like deviled eggs until I have one and then I wonder why I don’t make them everyday. Growing up Jewish, we never dyed eggs but it’s something I’d like to start with my boys.

By: Lara

Lara — Thu, 01 Apr 2010 14:41:20 +0000

“Older” eggs will peel more easily than “fresher” ones.

By: Maria

Maria — Wed, 31 Mar 2010 21:49:14 +0000

I like the capers touch!

By: Emily

Emily — Wed, 31 Mar 2010 20:28:53 +0000

I love, love , love deviled eggs! I make mine with mayo, Dijon mustard and curry powder.

On the hardboil method, Mark Bittman suggests poking a teeny hole in the wide end of the egg before boiling with a pin. I do it because Mark Bittman says to. I’m not sure what the point is.

By: The Waspy Redhead

The Waspy Redhead — Wed, 31 Mar 2010 16:21:37 +0000

Yum! I love deviled eggs. I’ll be giving your “perfect hardboil” method a shot!

By: Rocky Mountain Woman

Rocky Mountain Woman — Wed, 31 Mar 2010 15:19:44 +0000

These look amazing…deviled eggs, egg salad, I love it all!

Yeah Easter..