- eggs (we used 6 for this batch – makes 12 deviled eggs)
- 2 tablespoons of capers (rinsed and dried)
- 2 slices of bacon (cooked to a crisp, we were lazy and made microwavable bacon)
- 1/2 teaspoon dried “special thyme” blend (our “specialÂ thyme” blend is a mix of mother of thyme, orange thyme, and lemon thyme)
- 3/4 to 1 teaspoon green peppercorn dijon mustard
- olive oil (1 teaspoon or more, 1/2 a teaspoon or so is for the egg mixture)
- 1/2+ teaspoon hungarian sweet paprika
- smoked paprika (enough to sprinkle on top of eggs)
- tarragon leaves
Heat up a small pan to medium heat, add olive oilÂ to it, heat up olive oil. Add the capers, they will sizzle and pop. Cook them for about 30 seconds to a minute. (If you didn’t use microwave bacon you could probably use the bacon grease to cook them in). Set the capers aside to cool.
Prepare the eggs as you normally would, boil them (I boilÂ mine for 10 minutes), cut them in half, dump out the yolks. In a bowl mix the yolks, thyme blend, and mustard. Mash them with a fork, as you mash them drizzle in some olive oil until they get to a consistency you like (you can also use something like canola oil). Add salt to taste (keeping in mind bacon and capers will add some saltiness). Scoop the mixture into the egg whites. Top with capers, bacon, a sprinkle of smoked paprika, and a leaf or two of tarragon.
It must have worked, because when she tried one she declared, “You just Top Chef’d that s*#t!”