Tyler Florence’s Deviled Eggs


Tyler Florence serves up some sinfully delicious classics at his new SF restaurant ,Wayfare (buttermilk-brined fried chicken anyone?). He shares his recipe for deviled eggs with us. Hint: there’s bacon involved.  Makes 2 dozen

2 strips bacon
12 eggs
1/4 cup mayonnaise
4 Tbsp. drained capers
2 Tbsp. Dijon mustard
2 tsp. smoked paprika (pimentón)
plus more for dusting
3 anchovy fillets, minced
1 tsp. kosher salt
1 cup vegetable oil for frying
Celery leaves
Black pepper

• Cook the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool,
crumble coarsely.

• To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring the water to a boil over high heat. Once the water boils, immediately turn off the heat and let the eggs sit in the water for exactly 14 minutes. Transfer the eggs to a bowl of cold water to cool, and then peel.

• Halve the eggs lengthwise and gently scoop the yolks into a food processor. Set the egg whites aside. To the yolks, add the mayonnaise, 2 Tbsp. of the capers, the mustard, pimentón, anchovies and salt. Pulse until smooth. Transfer the filling to a pastry bag or a resealable plastic bag with a small bit of the corner snipped off. Neatly pipe the yolk mixture into the indentations of the halved egg whites.

• Heat the vegetable oil to 375°F. Drop in the remaining 2 Tbsp. of capers and fry until crispy, about 4 minutes. Using a slotted spoon, transfer the capers to a paper towel–lined plate. Garnish the eggs with the crispy capers, crumbled bacon, celery leaves and a bit of smoked paprika.

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