Deviled Eggs with Fried Capers

To fry the capers

1. Heat the oil in a saucepan and add the capers.¾ cup oil, canola/vegetable1 jar capers, drained and patted dry
2. Fry them for 2 minutes until they are crispy.
3. Drain the fried capers on some kitchen paper, so they stay crisp.

For the eggs

1. Place the eggs in a pan of cold water, add a lid and bring the water to a boil over high heat.12 large eggs
2. Once the water is boiling, remove the pan from the heat, but don't lift the lid. Leave the eggs off the heat with the lid on for 10 minutes.
3. While the eggs are standing, prepare a bowl of ice water.
4. Once the eggs are cooked, remove them from the hot water with a strainer and place them into the iced water.
5. Peel the eggs carefully and rinse under cold water to get rid of any bits of shell that may be clinging to them.
6. Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a small bowl and the egg whites on a serving platter or plate.
7. Use a fork to break the egg yolk into small crumbs. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix everything until it's smooth. Taste your mixture and add more salt and pepper or as needed.⅓ cup mayonnaise2 teaspoon Dijon mustard1½ teaspoon apple cider vinegar¼ teaspoon salt¼ teaspoon pepper
8. Spoon or pipe the yolk mixture into the egg whites.
9. Garnish with the crispy fried capers and a little fresh herb.