Every year, on Christmas Eve, we serve deviled eggs. Always have and probably will till the end of time! It’s one of those things I have come to just expect to see on the menu. Next to a small bowl of cornichons and baby corns. And at some point throughout the night, my Mom will tell the story of one of our cousin’s weddings were Hilary decided to eat like 30 baby corns from the buffet. She was maybe six years old, and cleaned them out! She kept going back to refill her little plate and sat in her seat and politely ate them as if they were corn on the cobb. I think the only person who touches the cornichons or baby corns now, is my nephew Luca. Like mother, like son!
I really love our deviled egg tradition because we don’t make just any old deviled eggs. We make fancy, gourmet style eggs! With decadent ingredients and interesting flavors. Egg yolks whipped with creme fraiche, truffle and caviar…buffalo chicken, curry and even uni and foie gras have filled our egg whites. We take real pride in the flavors that we have come up with over the years and this year will be no different!
Luca (my nephew) has just decided he likes deviled eggs, so this year I am creating my flavor with him in mind.
The boy loves capers, and anything truffle infused is always a smash hit in our house. So, why can’t we have the best of both worlds? The brininess of the capers will cut the rich and creamy-ness of the truffle. They balance each other beautifully, and for an added texture element…we are going to fry the capers!
Oooooh! What?! Yep. I said it. FRY THE CAPERS.
Here is what you need:
2 tbsp of capers
For frying: 1/2 cup vegetable oil & paper towels for blotting
In small skillet, warm veg oil to medium heat
Add 1 tbsp of capers and stand back! They will pop and hiss when they hit the oil! (I suggest a mitt)
Fry approx 2 mins, slightly moving around in skillet
Remove with slotted spoon and place on paper towel to drain
Repeat with remaining capers
8 medium/hard boiled eggs (I like the yolks a touch soft)
3 tbsp of mayo or creme fraiche
1 tbsp white truffle oil
3 chives, chopped very fine
Cut med/hard boiled eggs in half
Gently remove yolks and place in small mixing bowl
Add mayo, yogurt, truffle and chives
Fold with fork or rubber spatula
(Adjust amounts to personal preference)
Use a pasty piping bag to fill each egg with truffle yolk mixture. Garnish with a small pile of capers and chives…
*RGK Tip! If you don’t have a pasty bag… see KITCHEN HACK:PASTRY BAGS