Agree with the above.
As it's a holiday, a garnish makes them even more special...a single caper per egg, snippets of fresh herb (anything soft...that is, not rosemary, and dill does look especially pretty), a bit of snipped chive, scallion, chopped red onion, pickle.
Whatever you like and/or have around.
In a pinch, if you have nothing you like but still want the contrast, leave the salt and pepper out of the yolk mix and dust them on top just before serving.
Have a lovely holiday!
Best way to do this is to cut the eggs, scoop out the yolks and prepare the filling separately, but don't fill until tomorrow. The filling tends to get a little bit hard after sitting on the egg for a while. Plus whatever you garnish with will be fresher. Hope this helps! ;o)
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As it's a holiday, a garnish makes them even more special...a single caper per egg, snippets of fresh herb (anything soft...that is, not rosemary, and dill does look especially pretty), a bit of snipped chive, scallion, chopped red onion, pickle.
Whatever you like and/or have around.
In a pinch, if you have nothing you like but still want the contrast, leave the salt and pepper out of the yolk mix and dust them on top just before serving.
Have a lovely holiday!