I make a pretty mean traditional Deviled Egg and totally enjoy them. But, once in a while you have to step outside the box and do a little creative cooking and that’s what I did today. So, I checked the refrigerator and my garden to see what I had on hand and this is what I came up with. Dan and I both were really pleased with the results!
I started with 5 large Eggs because my cute as can be Egg plate that I purchased in Brückmuhl, Bavaria only holds 10 halves which makes sense because in Germany Eggs are sold by the 10 pack, not 12. Brückmuhl, is a small town but it has this delightful kitchen store where I fell in love with this Egg plate. I agonized for months whether to buy it and how to justify the expense. And then I thought, the heck with it and just bought it! It’s one of those things that makes me smile when I use it, fondly remembering Brückmuhl and all our adventures there and the lovely Mangfall River that runs through the town. Dan and I rode our bicycles through the town on the bike path that follows the river on many occasions. We would stop at one of the Gelato stands for a delicious treat on a hot summer day before heading the 7 miles back home.
My sweet little Egg plate.
Well anyway…..I digress so let’s get back to Deviled Eggs. I have Chives in my garden and they go well with Eggs as does Horseradish, so that is the first combination and boy, is that tasty! I have small Capers in the fridge and a can of Ground Mustard and so I thought to try a combination of them and I am glad I did! The salty brine of the Capers with the bite the ground Mustard is a real winner.
Here’s what we’ll need.