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Deviled Eggs with Fried Capers, Lemon, and Parsley
Ingredients
  • ⅓ cup capers, rinsed and drained
  • 2 cups vegetable, peanut, or canola oil
  • 6 large hard-boiled or  hard-steamed eggs, peeled and halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons juice and 1 teaspoon zest from 1 lemon
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons  minced fresh parsley leaves, plus more for garnish
  • Kosher salt and freshly ground black pepper
Steps
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