Pickled Eggs Remoulade
I am a deviled egg fan, big time. I even have a pinterest file devoted just to "Deviled Eggs".
They are the perfect springtime buffet snack, and the fillings and toppings are endless.
Bon Appetit had a good idea so you don't have to pipe the filling back into the egg.....just make hard boiled eggs and top them with a "remoulade" sauce, made with capers, pickles and lots of fresh herbs.
You can assemble these just before serving.
Use whatever herbs you have, I never have chervil (seems the French always do).
I made these even prettier by making my eggs pink (or pickled eggs).....I just plop the hard boiled eggs in some beet juice from a jar for about an hour. The longer they sit in the juice, the pinker they get.
Here's the basic recipe adapted from Bon Appetit: