LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS

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Lemon-Caper Deviled Eggs with Fried Oysters image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h5m

Yield 24 deviled eggs

Number Of Ingredients 17

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1 small clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
24 small oysters, shucked, with their liquor, if possible
Smoked hot paprika, for garnish

Steps:

  • For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
  • For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
  • In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
  • Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
  • To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.

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