DEVILED EGGS WITH TOMATO JAM AND FRIED CAPERS


Deviled Eggs with Jennifer's Jams Tomato Jam and Fried Capers

Crispy fried capers and Tomato Ginger Jam add a nice crunch and tang to these classic deviled eggs.


INGREDIENTS

  • 6 eggs, hard boiled and peeled

  • 1/4 cup mayonnaise

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon yellow mustard

  • 1/8 teaspoon salt

  • Freshly ground black pepper

  • Smoked Spanish paprika, for garnish

  • Jarred capers

  • Jennifer's Tomato Ginger Jam

FRIED CAPERS


Use capers that are brined in a jar. Drain the capers and put them on a paper towel or kitchen towel to dry them as much as possible.


In a small saucepan, heat 1/8 inch vegetable or olive oil until it shimmers (350°F). Add the capers to the hot oil and fry until they turn golden brown and begin to crisp (about 2-3 minutes). Fry in batches if you’re doing a lot, otherwise you’ll cool the oil down too much.


Drain carefully and put on paper towels to absorb excess oil and cool.


DEVILED EGGS

  1. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork.

  2. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites, or use a piping bag to pipe yolk mixture into egg whites.

  4. Top with a dollop of Jennifer's Jams Tomato Ginger Jam.

  5. Sprinkle with fried capers.