Deviled eggs spiked with briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil.
- 1/3 cup capers, rinsed and drained
- 2 cup vegetable, peanut, or canola oil
- 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teapsoons juice and 1 teaspoon zest from 1 lemon
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoon minced fresh parsley leaves, plus more for garnish
- Kosher salt and freshly ground black pepper
Place capers on a double layer of paper towels. Fold towels over and press firmly to dry capers thoroughly. In a medium pot, heat oil to 350°F as registered on an instant read thermometer. Carefully add capers and stand back (they will bubble and spit). Cook, stirring with a metal spider, until bubbling slows to a steady stream, about 30 seconds. Immediately remove capers from oil and transfer to paper towel-lined plate. Set aside.
Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add fried capers (reserving 16 as garnish), mayonnaise, mustard, lemon juice and zest, olive oil, and parsley. Using a stiff whisk, mash and stir until well combined. Season to taste with salt and pepper.
Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Fried caper garnish can be stored in a sealed container at room temperature (allow to cool completely before closing container). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with fried capers and parsley. Drizzle with olive oil and serve immediately.