Deviled Eggs with Fried Capers
User Reviews
5
Deviled Eggs with Fried Capers
Description
This recipe instructs boiling large eggs gently then cooling in ice water for easy peeling. The yolks are mixed with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create the deviled egg filling. Capers, drained and patted dry, are fried briefly in canola oil until crisp, providing a savory, textured topping. The oil used for frying capers acquires a subtle caper flavor and can be saved for dressings or sauces.
The deviled eggs can be garnished with fresh herbs such as chives, parsley, or oregano for additional freshness and color though this is optional. The combination of creamy filling and crispy capers offers an interesting play of textures and flavors. These eggs make for a flavorful appetizer or party dish.
Capers can be found in the pickle section of most grocery stores. Proper draining and drying before frying are important to achieve crispness. The leftover flavored oil is a practical ingredient to save and use creatively.
Ingredients
For the capers
- 1 jar caper see note 1, drained and patted dry
- ¾ cup canola oil see note 2, or vegetable oil
For the eggs
- 12 egg large
- ⅓ cup mayonnaise
- 2 teaspoon Dijon mustard
- 1½ teaspoon apple cider vinegar
- ¼ teaspoon salt , more to taste
- ¼ teaspoon black pepper more to taste
- fresh herbs see note 3, optional garnish
Instructions
To fry the capers
- Heat the oil in a saucepan and add the capers.¾ cup oil, canola/vegetable1 jar capers, drained and patted dry
- Fry them for 2 minutes until they are crispy.
- Drain the fried capers on some kitchen paper, so they stay crisp.
For the eggs
- 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
- 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.
- While the eggs are standing, prepare a bowl of ice water.
- Once the eggs are cooked, remove them from the hot water with a strainer and place them into the iced water.
- Peel the eggs carefully and rinse under cold water to get rid of any bits of shell that may be clinging to them.
- 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.
- 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
- Spoon or pipe the yolk mixture into the egg whites.
- Garnish with the crispy fried capers and a little fresh herb.
Notes
- Drain and pat capers dry thoroughly before frying to ensure crispness.
- Save the caper-flavored oil after frying and refrigerate it for use in dressings or sauces for an added layer of flavor.
- Fresh herbs such as chives, parsley, or oregano can be used as an optional garnish to complement the eggs.
- Capers are typically found in the pickle aisle with olives, jarred peppers, or pickled onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1half | |
| Calories | 54kcal | 3% |
| Carbohydrates | 0.3g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 143mg | 6% |
| Potassium | 33mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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