Nasturtium Deviled Eggs with Garden Capers

Creamy deviled eggs with the peppery bite of nasturtium leaves and the salty pop of pickled nasturtium capers.

Yield: 12 deviled egg halves

Ingredients

• 6 eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp lemon juice or apple cider vinegar

• 1 tbsp finely chopped dillpickles

• 1 tbsp finely chopped onion

• 1 tbsp finely chopped nasturtium leaves

• 1 tbsp chopped nasturtium capers (plus extra for topping)

• ¼ tsp sea salt

• Fresh cracked black pepper

• OPTIONAL: 1 tablespoon of room temperature butter. This is a Julia Child trick!

Instructions

1. Hard boil the eggs
   Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and cover for 10–12 minutes. Transfer to ice water.

2. Prepare the eggs
   Peel and slice lengthwise. Remove yolks and place them in a bowl.

3. Make the filling
   Mash yolks with mayonnaise, mustard, lemon juice, salt, and pepper until smooth.

4. Whip It

   Whip in butter if you are using it until it is fluffy and creamy.

5. Add the garden ingredients
   Stir in chopped onion, pickles, nasturtium leaves, and nasturtium capers.

6. Fill the eggs
   Spoon or pipe the mixture back into the egg whites.

7. Garnish
   Top each egg with a few extra nasturtium capers and a fresh petal or tiny leaf.