Gluten-Free Deviled Eggs Tonnato with Bottarga and Crispy Capers Recipe

This recipe from Craig Stoll of San Francisco’s famed Delfina restaurant calls for lemon-infused olive oil and bottarga. Widely available at gourmet grocers, the oil adds a pure and bright citrus finish. But you can also simply drizzle good-quality extra-virgin olive oil and sprinkle lemon zest over the eggs if preferred. Bottarga is dried salted and pressed mullet roe, which adds a rich, salty, sea-like umami. If you like caviar, you’ll like it finely grated over the eggs. It’s expensive, but a little goes a long way. If you don’t want to splurge, make this dish anyway—it’ll still be a hit.