Crispy fried capers and Tomato Ginger Jam add a nice crunch and tang to these classic deviled eggs.
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
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.
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.
Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites, or use a piping bag to pipe yolk mixture into egg whites.
Top with a dollop of Jennifer's Jams Tomato Ginger Jam.
Sprinkle with fried capers.