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Caper Dijon Deviled Eggs


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Caper Dijon Deviled Eggs


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Caper Dijon Deviled Eggs


  • Prep Time : 30 min
  • Ready Time : 30 min




  • 12 hard cooked eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon
  • 1 teaspoon cider vinegar
  • 2 tablespoons capers, rough chopped
  • 1-2 shallots, minced
  • 1 tablespoon dill, chopped
  • Salt and pepper


1. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork.
2. Add rest of ingredients to yolks and stir with fork until combined well, then spoon into egg whites.

About Jennifer Goren


Director of Culinary Arts at the JCC in Manhattan. Jennifer Goren is a proud graduate of the Natural Gourmet Institute for Food & Health’s Chef Training Program. Her expertise focuses on health supportive cooking methods using whole foods and converting any recipe into a healthy and scrumptious alternative, while placing emphasis on nutrition and the connection between food and its healing properties. She’s enjoyed teaching healthy cooking to teenagers at NYC’s Hamilton Madison House, conducted lectures here as well as abroad, and catered for both private and corporate clients through her small business “The Zen Gourmet.” Jennifer is passionate about tasting and teaching all types of cuisine, and is dedicated to maintaining the integrity of Culinary Arts Programming , as well as inspiring new class trends!

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