Deviled Eggs with Capers and Parsley
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Cook time: 
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Serves: 6
  • 6 eggs, boiled for 15 minutes, cooled and peeled
  • 3 T mayonnaise
  • 2 T salted capers
  • 2 T parsley, finely minced
  • ½ t. anchovy paste
  • 1 T apple cider vinegar
  1. Cut the eggs in half lengthwise, remove the yolks, and place into a small bowl. Add the mayonnaise, the anchovy paste and the apple cider vinegar, and mash with a fork until the ingredients form a paste. Add the parsley and the capers, stir until combined. Using a small spoon, fill the cavities in the egg white halves with the yolk mixture. Top with parsley sprigs.
Recipe by The Domestic Front at