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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, mustard —Domenica Berman
- 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
- peel eggs, halve and scoop out yolks
- chop some of your herbs making sure to leave a couple of sprigs for garnish
- add mustard, olive oil and goat cheese and mash
- refill egg halves w/ the mix (baby spoons are great)
- 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