Sarasotas Healthier Deviled Eggs Wham And Capers Recipes

DEVILED EGGS WITH CAPERS

Steps:

• Slice the eggs in half from top to bottom.
• Scoop the yolks into a medium mixing bowl and lay the whites aside.
• Place the peppercorns into a pepper mill and grind fine.
• Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
• Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
• Pipe the mixture into each of the white halves.
• Finish garnish with capers.
• Chill for at least 1 hour in the refrigerator before serving.

DEVILED EGGS WITH FRESH TARRAGON AND CAPERS

Steps:

• Boil the eggs, shell and cut in half lengthwise.
• In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
• Stir in the celery, fresh tarragon, capers and the shallots.
• Season to taste with salt and pepper.
• Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
• If not eating immediately, cover well and refrigerate.

SARASOTA'S HEALTHIER DEVILED EGGS W/HAM AND CAPERS

Steps:

• Eggs -- Now, there are many recipes to make hard boiled eggs. A few tricks. Don't use "TOO" fresh eggs. I buy mine and over the next few days let them set in the fridge. Rotate, I know this sounds funny, but stand the carton on end, flip it over and flip again. Do this every day. It makes the yolks center perfectly. NOT kidding, it is a chefs trick. Not necessary, but it really works. So, add the eggs (room temp, NOT cold) to a pot of cold water, don't over crowd the eggs, bring to a boil, cook 1 minute, remove and cover. Let set 11-12 minutes for 8 eggs. Drain and cool with cold water immediately. Once cool to the touch, begin to peel.
• Cut in half and scoop out 4 of the yolks and keep the remaining for later. Add the 4 yolks to a small bowl.
• NOTE: You can keep the other 4 yolks for a garnish on a week night salad or; you can double the other ingredients (except the bread crumbs) and make double the amount of filling. This makes a great dip for crackers or spread on a toasted baguette as a wonderful appetizer. You can also add the yolks to tuna salad as well. So don't toss them out.
• Filling -- To the bowl with the eggs, add the ham, scallions, celery, capers, mayo, mustard, parsley, thyme, salt and pepper. But remember, go easy on the salt; the ham and capers are already pretty salty. Mix well to combine. If you like more mayo, feel free to add some. I like this because it isn't as "mayo" as some, but that is up to you.
• Bread Crumbs -- I process mine in my mini food processor to get nice size crumbs. Now if you don't have a food processor, just chop finely. Add to a DRY pan on medium high heat. As the crumbs toast they will get lightly golden brown and break up. Remove and set to the side to cool. Add in the parmesan cheese and mix well.
• Eggs -- Stuff the eggs with the filling and top with a spoon of the toasted bread crumb and parmesan mixture. Spray with non stick spray and place under the broiler (second shelf down) for just 1 minute until the cheese and bread crumbs are golden brown. Remove and let cool. Keep an eye on them, they don't take long.
• Serve -- ENJOY! These can be warm on top (right out of the broiler), room temp or even chilled. A nice twist on the classic deviled egg. And don't forget the leftover eggs. Either make it into a spread or use it on your salad one night.