I tried to think of a way to jazz up the name “deviled eggs”and realized there is nothing devilish about these beautiful, bright, farm-fresh orbs! They melt in your mouth and tickle your tongue with paprika and capers.
Capered Angel Eggs
- 10 hard-boiled eggs
- 1 tablespoon olive oil
- 1 teaspoon
- 1 tablespoon capers
- 1 tablespoon horse radish mustard
- 1 tablespoon fresh plain yogurt, or creme fraiche
- sea salt & freshly ground pepper, to taste
- sprinkle with paprika
- Submerge the eggs in a pot of water and bring to a boil. Boil for 10 minutes. Slice in half and scoop out the yolks into a bowl. Mash with the olive oil. Add the rest of the ingredients, except the paprika, and mix well. Heap back into the egg white shells, and sprinkle with paprika. Eat like sushi in one bite!