Briney capers add extra flavor to this springtime favorite, Caper Deviled Eggs.
Caper Deviled Eggs
Yield: 12 egg halves • Preparation: 30 minutes
Write a review
- 6 hard-boiled eggs, peeled and halved lengthwise
- 3 tablespoons mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon very finely minced celery
- 1 tablespoon very finely minced capers
- ⅛ teaspoon salt
- Garnish: paprika and fried caper berries
- Remove yolks from whites of hard-boiled eggs. Set whites aside. Place yolks on a plate. Using a fork, mash until very fine.
- In a medium bowl, combine mashed yolks, mayonnaise, mustard, celery, capers, and salt, stirring to combine. Place mixture in a piping bag fitted with an open-star tip (Wilton #32). Pipe mixture into egg-white halves.
- Garnish with paprika and a fried caper blossom, if desired.
- -Egg mixture can be made a day in advance and refrigerated in a covered container. Pipe into egg-white halves before serving, and sprinkle with paprika just before serving.
- -Be sure to chop celery and capers very finely so they will pass through piping tip.
- -To fry caper berries, add 1 inch canola oil to a saucepan. Heat oil over medium heat to 350°. Rinse caper berries in water, and pat dry. Fry caper berries in hot oil until berries open like flowers. Remove with a slotted spoon, and drain on paper towels.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime March/April 2014
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!