Deviled Eggs with Fried Capers are a delicious and easy recipe for your next party or potluck. A classic deviled egg recipe is made with mayonnaise, mustard, and vinegar, but there are endless ways to customize them. Here we are adding some fried capers for a salty crunch. These Deviled Eggs make an easy appetizer or party snack, perfect as the holidays approach! Plus, they can be made in advance and need just a handful of ingredients, most of which you probably already have.
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
You can find capers in the pickle aisle of most grocery stores. They are usually with pickled onions, olives, and jarred peppers. You will need a small jar. Around a 3 floz or 110g jar)
When you have fried the capers the oil will have a wonderful subtle caper flavor. Once cooled, keep the oil in the refrigerator and use it for salad dressings or pasta sauces.
The fresh herbs are totally optional. You could use chives, parsley, or oregano.