Deviled Eggs with Caper Powder and Garlic Chips
Looking for an appetizer to serve at a Hanukkah party alongside mini latkes and other finger foods? These are easy to make at home and are sure to please a crowd—my kids crave them! The yolk mixture is zesty and punched up with smoked paprika, but not too mayonnaise-y, and the caper powder and crisp garlic chips add a kick and texture. We have had these on the menu at Firefly for seven years running, and they continue to be a top-seller. They are easily prepared ahead of time, though it is best to assemble them immediately prior to plating so that the egg mix doesn’t dry out and the caper powder and garlic chips stay crisp. Warning: The garlic chips are addictive, so be sure to make extra.
- 12 large eggs
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ cup plus 1 teaspoon heavy cream, chilled
- ½ teaspoon smoked paprika
- ¼ cup plus 1 teaspoon mayonnaise
- ½ teaspoon salt
- ½ cup capers
- 1 clove elephant garlic
- ½ cup whole milk
- 2 cups grapeseed oil
- The night before, drain capers and set aside on a paper towel to dry. Leave out in a warm place (100 to 125 degrees) to dry overnight.
- When ready to make the eggs, bring water to a boil. Carefully place eggs in pot and simmer for 8 minutes. Remove eggs and chill. Peel eggs and discard shells. Cut eggs in half with a wire cutter. Remove yolks and place in food processor. Add mustard, vinegar, heavy cream, smoked paprika, mayonnaise and salt and run food processor for 1 minute, or until mixture is smooth. Grind dried capers in coffee grinder to a fine powder. Reserve for dusting the egg.
- Slice the elephant garlic very thinly using a mandoline. Steep in milk for 3 minutes. Remove and lay out on a paper towel to dry for 10 minutes. Heat oil in a large pot to 300 degrees. Carefully drop in garlic slices and fry until crispy.
- To serve eggs, dip cut side of egg white in “caper powder” and then pipe egg yolk mixture into egg well. Garnish with garlic chip.