Deviled eggs are one of my favorite appetizers and with the right garnish they take on a very polished look and taste. The neutral richness of the yolk absorbs flavors very well.


  • 2 bacon slices
  • 12 eggs
  • ¼ cup mayonnaise
  • 4 tablespoons drained capers
  • 2 tablespoons Dijon mustard
  • 3 anchovy fillets, minced
  • 2 teaspoons smoked paprika (pimentón), plus more for dusting
  • 1 teaspoon kosher salt
  • 1 cup vegetable oil, for frying
  • Celery leaves, for garnish


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

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

Halve the eggs lengthwise and gently scoop the yolks into a food processor. Add the mayonnaise, 2 tablespoons of the capers, the mustard, anchovies, pimentón, and salt. Pulse until smooth. Transfer the filling to a pastry bag fitted with a ¼-inch plain round tip or to a resealable plastic bag with a small bit of the corner snipped off. Neatly pipe the yolk mixture into the egg whites.

Heat the vegetable oil to 375°F in a small skillet. Drop in the remaining 2 tablespoons of capers and fry until crispy, about 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Garnish the eggs with the crispy capers, bacon, celery leaves, and a bit of smoked paprika.