We love this idea from food photographer and creative cook Melina Hammer, via Handsome Brook Farm.
Handsome Brook Farm is a pioneer in organic pasture-raised eggs, with distribution on the East Coast. We can assure you that in blind tastes tests two years apart, organic eggs were the clear winner over other eggs.
Which brings us back to Melina Hammer’s inspiration for today’s tip. When we saw her egg garnishes (photo #1), we said: Wow, what a better idea than deviled eggs. Who needs mayo calories when you can add flavor like this?
For holiday entertaining, summer picnics, anytime: Exercise your creative egg garnishing skills.
35 GARNISHES FOR YOUR EGGS
While you can use a single garnish, combine them for a visual, textural and taste sensation.
You’ll have to cut some items to size. Don’t be afraid to slice and dice.
Anchovy (photo #2)
Bean Dip/Other Dip
Capers/Caperberry (photo #3)
Caviar: Salmon, Tobiko, Etc. (Affordable Caviars)
Chow-Chow, Corn Relish, Pickle Relish
Chutney (photo #4)
Crème Fraîche or Sour Cream
Dijon Mustard/Flavored Dijon (Types Of Mustard)
Flaked Canned Tuna Or Salmon
Gherkins, Thinly Sliced
Herbs: Chives, Cilantro, Dill, Parsley
Marinated Grape Tomato Half
Mesclun, Lightly Dressed
Pico De Gallo Salsa
Radishes, Thinly Sliced
Roasted Red Pepper Strips
Small Shrimp Or Crabmeat
ABOUT THE BOILED EGGS
Melina calls her 6-minute eggs custard eggs, after the creamy consistency of the centers (photo #1). We like them too.
Boil a couple and see how you like the consistency.
 Garnished hard-boiled eggs from food photographer Melina Hammer.
 Anchovy fillets are a good contrast with the bland eggs. Roll them or cut them to size (photo courtesy Vital Choice).
 A single caperberry is more weildly than multiple small capers (photo Elvira Kalviste | THE NIBBLE).
 Tomato chutney. You can use sweet or savory chutney to garnish (photo courtesy Food TV).
THE NIBBLE Blog – Adventures In The World Of Fine Food