Mediterranean Deviled Eggs

By Domenica Berman
October 5, 2014
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Author Notes: I love deviled eggs but I especially like dressing them up and making my own variations. There’s so much to more to fill with than just the plain ole’ egg yolk, mayo, mustardDomenica Berman

Serves: 3

  • 3 hardboiled eggs
  • 1 tablespoon grainy mustard
  • 12 capers
  • 1 tablespoon pickled onions
  • 2 sprigs thyme or rosemary or both
  • black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon goat cheese
  1. peel eggs, halve and scoop out yolks
  2. chop some of your herbs making sure to leave a couple of sprigs for garnish
  3. add mustard, olive oil and goat cheese and mash
  4. refill egg halves w/ the mix (baby spoons are great)
  5. top each egg w/ a sprinkle of pepper, a pickled onion or two, a couple of capers and a nice little sprig of herbacious greens of your choice

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