Eggs stuffed with fresh herbs and capers
I adapted this from an Italian recipe which used pesto. I rarely have any pesto in (nor am I motivated to make it fresh) but I usually have plenty of fresh basil.
Hard boil eggs. Shell, split in half and take out yolks. Mash yolks with some drops of ollive oil, enough to be a smooth paste, but not too much that they are runny or of a mayo consistency.
Add a pinch of salt, some crushed chopped garlic, a couple of teaspoons (or more) of chopped capers, and some chopped parsley and chopped basil.
Fill egg whites with mixture and sprinkle with paprika or cayenne. YUM.
Serve with a green salad, mixed greens, herbs, green onion, cucumber, and add radish for texture
If you are more organised than me and do have jars of pesto, then the original recipe by Paola Gavin is:
6 hard-boiled eggs
3 tablespoons pesto
3 tablespoons mayo
salt and pepper
1 tablespoon capers
Mash the yolks. Blend in the pesto, mayo and salt and pepper to taste. Garnish with the capers.