According to local foodie wisdom, there's a deviled egg fad currently running the course in Atlanta. I don't know about that, but a couple of my foodie-friends have created their own versions, so I gave it a try.



The filling is a mix of the yolks, wasabi mayo, dijon mustard and capers. A small piece of heirloom tomato is pressed on top and fresh ground nutmeg sprinkled about. That was my first go, but it didn't taste good. So, I added a few dollops of sriracha hot sauce. Much better.