Those who follow the food blogs surely know of Molly Wizenberg of Orangette. If you don't you really should check her out. Not only are her recipes fab, but her pictures are just as scrumptious. The deviled eggs themselves are fairly standard, but what makes them so irresistible are the lovely garnishes. The creamy sweet basil aioli is a great balance with the crunch of salty capers. Basically, these became a few continuous meals for me the other week. You better believe this will be the next appetizer I bring to a party!
Ingredients for Eggs:
-1 Tbsp olive oil
-2 Tbsp small jarred capers
-6 Tbsp light mayo
-2 Tbsp Dijon mustard
-1 lemon juice
-1/4 tsp salt
Ingredients for Basil Aioli:
-1/4 packed fresh basil leaves
-1 garlic clove
-1/2 tsp lemon juice
-2 Tbsp olive oil
-1/2 cup light mayo
-salt to taste
First, boil your eggs. My trick is to put the eggs in a pot with no water. Fill with water to cover the eggs by 1 inch. Bring to a boil, then remove from heat, put on the lid and set the timer for 10 minutes. After the ten minutes dump the eggs in ice water to stop the cooking. That way you don't end up with the gray-edged, ugly yolks and rubbery whites. Drain and peel!
I love the little trick Orangette taught me: halve the eggs "width-wise" versus "length-wise" like everyone else does. Then you just cut off the tips of each so they stand up straight. Scoop out the yolks and keep them in a small bowl.
Mash the the yolks with a fork and make the yolk mixture by adding the mayo, mustard, lemon juice, and salt. Blend until smooth and put in a small baggy. Snip one edge in the bag and pipe even amounts into the egg whites.
Now time to make the amazing basil aioli! First, press the garlic clove (or chop finely if you don't have a garlic press). Using a small food processor add the garlic, olive oil, basil leaves, lemon juice and salt and blend until smooth. This will make a bright green mixture that you now fold into the mayo.
Now fry your capers. Rinse them and pat dry. Heat 1 Tbsp in olive oil in a small pan over medium-high heat. You will know the oil is ready when you flick a little water on the oil and it pops. Add the capers and shake a few times to turn them. The should fry up in a couple minutes. Drain on a paper towel. Note: I used a splatter screen to prevent a greasy (and hot) mess!
To finish off your deviled eggs, spoon a small amount of basil aioli on each egg and top with a few fried capers. Enjoy.... but beware they are quite addicting!