un-deviled eggs

Overlooked and underrated hard-boiled eggs make a healthy meal or snack. This tangy version of “un-deviled” eggs would be great served with a salad or with a plate of cheese and bread.

Serves 8

4 eggs, room temperature
2–3 Tbsp. Mascarpone cheese
¼ tsp. Dijon mustard
1 tsp. shallot, finely diced
1 tsp. thyme, chopped
1 Tbsp. parsley, chopped
pinch of cayenne
2 Tbsp. Nicoise olives, pitted and chopped
1 Tbsp. capers, drained

Place the eggs in a small saucepan of warm water. Make sure the eggs are just covered by the water. On a medium-high heat, bring the eggs to a boil then reduce
the heat to low. Simmer for 10 minutes and drain immediately.

Run the eggs under running cold water for a few minutes to stop the cooking. When the eggs feel cool, drain all the water and shake the eggs in the saucepan, cracking
the shells. Peel the eggs and cut one in half to test. The center of the yolk should be a little creamy and there should be no tinge of green around the yolk. Refrigerate
the eggs to completely cool.

Cut the eggs in half lengthwise and place half of the yolks in a small bowl. Reserve the remaining yolks for another use—perhaps tossed in salads. Use a fork to
slightly mash the yolks. Mix in the Mascarpone cheese, mustard, shallot, thyme, parsley, cayenne, Nicoise olives and capers until evenly incorporated. Season
with salt and pepper to taste.

Use a small paring knife to slice a thin horizontal section of the bottom of the eggs so that they sit flat. Fill the eggs with the mixture. Chances are you will have extra filling.

Top each egg with a sprinkle of parsley.