Mediterranean Deviled Eggs

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
summer bulgur-heirloom tomato salad

This is my most recent rendition.

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

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