Deviled eggs are a perfect vehicle for herbs, soft or hard. One version I make uses pickled buds from our marjoram bush. The tiny spheres look like a cross between caviar and capers and taste sweet and briny. They’re reminders that herb flowers are both delicious and beautiful. You don’t have to pickle the flowers, though; they’re often delicious straight from the bud.
- 1/2 cup marjoram buds
- 1/2 cup cider vinegar
- 1 T. kosher salt
- 1 tsp. sugar
Pack buds in small heat-safe jar. Boil vinegar, salt and sugar, and pour over buds. Refrigerate capped jar and use in place of capers.