Sip & Savor

Take a Bite of this Capered Deviled Eggs Recipe

Charleston Grill’s Executive Chef Michelle Weavers’ Capered Deviled Eggs recipe offers a fresh twist on a classic appetizer. Passing around a platter of this savory treat is a delicious way to kick off any celebration, especially come Easter Sunday. Each bite of these creamy deviled eggs is met with a burst of dill. Plus, the briny flavor of the caper makes these snacks the perfect pairing with some of Chef’s other recipes like her famous Crab Cake or Sweet Potato Biscuits. This year, mix up your holiday menu by recreating this quick and fool-proof starter that is sure to please any palate.

15 large eggs, hard-boiled and peeled
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons capers, chopped
1 tablespoon fresh dill, chopped, plus small sprigs for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste

Optional: Use picked relish instead of capers.

Directions: Cut the eggs in half length-wise. Cut a tiny slice off of the bottoms so that the eggs will stand up straight.

Remove the yolks and place them in a bowl. Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, capers and dill, and mix until smooth. Season with salt and pepper to taste.

Spoon or pipe the mixture into the whites. Garnish with dill sprigs and serve.

While these light bites aren’t currently featured, Chef Michelle carefully curates Charleston Grill’s menu to highlight the best local ingredients each season has to offer. With nightly live jazz and elegant interiors, the restaurant is the perfect backdrop for your next special event. Join us this spring or on Easter Sunday to dine and delight in good food and company.