April 16, 2014
Deviled eggs are a standard on our Easter menu. For the most part, I don’t follow any special recipe; I let my mood and pantry lead the way. I’ll add a little diced celery or spring onions. Or turn up the heat with a splatter of Sriracha. But a recent lunch at LA’s Bouchon led to this rendition featuring the delicious crunch and flavor of fried capers.
Deviled Eggs with Fried Capers
Note: For a crowd, if I am serving a variety of appetizers, I plan on two of these per person.
Makes 8 deviled eggs
4 hardboiled eggs, shell removed (some of my egg tips can be found here)
2 rounded tablespoons mayonnaise (I use Best Foods.)
1 teaspoon Dijon mustard
1 teaspoon non-pareil capers (the little ones packed in brine)
¼ cup grapeseed oil
Dry capers lightly with a paper towel until most of the moisture from the brine has diminished. Cover the bottom of a small skillet (8”) with oil and place one caper bud in the pan and turn on heat to med/high. Oil is ready for the capers when the bud in the pan has opened up and is crispy. Remove for a little snack and add the rest of the capers to the pan — be careful, as it will splatter a bit. The capers are ready when they are toasty and light brown, the buds will open and look like a flower. Remove to clean paper towels to absorb excess oil.
Slice each egg in half and remove the yolk to a sieve or fine mesh strainer. (With this batch I actually over-cooked the eggs a bit, but it really didn’t affect the color of the yolk mixture.)
After sending the yolks through the sieve, add the mayonnaise, Dijon and sea salt (taste for what you like) to the mixture stirring to combine.
When you are ready to eat, add the yolk mixture to the halved whites using teaspoons. I prefer a more rustic and casual vibe, but you’re going for elegant than use a piping bag fit with a large tip and squeeze the yolk mixture into each of the eggs.
Sprinkle with a scant pinch of the smoked paprika (don’t skip the smoked paprika!) and a few of those fried capers. Enjoy (the eggs and the compliments).