Day 21: 2014 Sweet Paul Holiday Countdown presented by Mrs. Meyer's Clean Day

Ever since I arrived in America I've loved deviled eggs, but hated the name. The only thing devilish about my deviled eggs is how good they are!  My secrets are: 1. dill, it ain't Scandinavian if there isn't dill in the recipe! and 2. deep-fried capers, because... they are just amazing little flavor-bombs!

You heard it from me first... the new name for deviled eggs is angelic eggs!

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You will need:

1/3 cup capers

1 cup vegetable oil

10 large eggs

3 tablespoons mayo

1 teaspoon dijon mustard

1 tablespoon finely chopped dill

salt and pepper

  1. Start with the capers. Heat the oil in a pot and deep fry the capers until golden, takes about 5 minutes. Drain on paper towels.
  2. Hard boil your eggs using your favorite method.
  3. Rinse them in cold water until cool. Peel them.
  4. Cut them in half lengthwise and pop out the egg yolks into a bowl.Place the egg whites on a serving tray.
  5. Push the egg yolks though a mesh sifter. It's a great way to do it as the egg yolks become really creamy.
  6. Add mayo, mustard and dill. Season with salt and pepper. (If you feel the mixture is too dry add some more mayo)
  7. Spoon the egg yolk mixture into a piping bag and fill each of the egg whites with about a tablespoon full.
  8. Top with the deep fried capers and a little dill.
  9. You can make these the day before, but let them rest in room temperature 30 minutes before serving.

TIP:

Photography by Paul "Sweet Paul" Lowe

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