Caper Deviled Eggs

Caper Deviled Eggs

Briney capers add extra flavor to this springtime favorite, Caper Deviled Eggs.

Caper Deviled Eggs
Yield: 12 egg halves • Preparation: 30 minutes
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  1. 6 hard-boiled eggs, peeled and halved lengthwise
  2. 3 tablespoons mayonnaise
  3. 2 tablespoons prepared yellow mustard
  4. 1 tablespoon very finely minced celery
  5. 1 tablespoon very finely minced capers
  6. ⅛ teaspoon salt
  7. Garnish: paprika and fried caper berries
  1. Remove yolks from whites of hard-boiled eggs. Set whites aside. Place yolks on a plate. Using a fork, mash until very fine.
  2. 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.
  3. Garnish with paprika and a fried caper blossom, if desired.
  1. -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.
  2. -Be sure to chop celery and capers very finely so they will pass through piping tip.
  3. -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
From TeaTime March/April 2014

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